This festive, aromatic spiced pear bundt cake makes a stunning centerpiece for fall, winter, and holiday gatherings.
When November arrives I start thinking about baking nonstop. I plan cookies, candies, pastries, and cakes weeks ahead and test new recipes to refresh the holiday lineup. Baking throughout the season leaves me feeling ready and excited for seasonal gatherings.
I look to cookbooks and magazines for ideas—some familiar, some new. One recent find that brought me joy the minute I opened it is Scandinavian Gatherings by Melissa Bahen. The book captures a minimalist yet cozy Scandinavian aesthetic: clean, warm, and slightly whimsical. Each chapter is organized by occasion and season and pairs simple crafts with well-chosen savory and sweet recipes, so you can recreate an entire tablescape or pick a few projects and dishes to inspire your celebrations.
I’ve tried several recipes from the book and they were all winners. The caramel almond sponge cake is effortless and will be a staple in my kitchen, and the smoked salmon and herbed cream cheese open-faced sandwiches felt luxurious on a cold day. But the true showstopper is the Spiced Pear Bundt Cake: dramatic in shape and rich with warming flavors.
Bundt cakes are special: the ring shape looks impressive on the table and the deep pattern holds glazes and garnishes beautifully. This spiced pear version is filled with a blend of cinnamon, cardamom, nutmeg, cloves, and pockets of jammy pear. It’s straightforward to make and fills the house with a heavenly aroma while baking.
You can serve the cake plain or dusted with powdered sugar, but the optional salted caramel sauce takes it to another level. Making caramel sounds intimidating, but it’s simply watching sugar melt and turn amber, then whisking in cream and the remaining ingredients. The result is a deeply flavored sauce that pairs with cakes, pies, ice cream, and more. A touch of salt balances the sweetness—use it or omit it according to taste.
The recipe also includes instructions for crispy pear chips, which make an elegant garnish. They’re delicate and addictive, so plan to make plenty. Crisping pear slices requires a mandoline for very thin slices and a long, low oven time, so prepare ahead if you choose this garnish.
Helpful Tips for Making Spiced Pear Bundt Cake
- Buttering the pan thoroughly: Bundt pans often have intricate patterns. Use soft (not melted) butter and a pastry brush to reach every nook, then dust with flour and shake out the excess. This extra care helps the cake release cleanly and preserves the pan’s details.
- Choose ripe but firm pears: Use varieties like Bosc, Anjou, or Rocha. The pears should be juicy and fragrant but still hold their shape when diced. Avoid pears that are overly soft, browned, or bruised.
- Make extra caramel for gifting: The salted caramel sauce makes enough to drizzle generously; doubling the sauce is easy and creates a lovely homemade gift. If you double it, use a larger saucepan so the sugar and water sit an inch or two up the sides to prevent boiling over when you add cream.
Spiced Pear Bundt Cake with Salted Caramel Sauce
Ingredients
For the Crispy Pear Chips
- 2 firm pears, thinly sliced on a mandoline, seeds and stalks retained, discard outer slices
- 1/4 cup (60 ml) granulated sugar
For the Spiced Pear Bundt Cake
- 1 cup (250 ml) granulated sugar
- 3/4 cup (180 ml) lightly packed brown sugar
- 3/4 cup (180 ml) butter, at room temperature
- 2 tsp (10 ml) pure vanilla extract
- 4 eggs, at room temperature
- 3 cups (750 ml) all-purpose flour
- 1 tsp (5 ml) baking powder
- 1/2 tsp (2 ml) baking soda
- 1/2 tsp (2 ml) kosher salt
- 1 tsp (5 ml) ground cardamom
- 1/2 tsp (2 ml) ground cinnamon
- 1/2 tsp (2 ml) freshly grated nutmeg
- 1/4 tsp (1 ml) ground allspice
- 1/4 tsp (1 ml) ground cloves
- 1 1/2 cups (375 ml) whole milk
- 3 cups (750 ml) peeled, chopped, and diced ripe pears (about 4 Bosc or Anjou pears, or 6–8 Rocha pears)
For the Salted Caramel Sauce
- 3/4 cup (180 ml) granulated sugar
- 1/2 cup (125 ml) water
- 1/2 cup + 2 tbsp (155 ml) heavy cream
- 1/4 cup (60 ml) butter
- 1 tsp (5 ml) pure vanilla extract
- 1/2 to 1 tsp (2–5 ml) kosher salt, to taste
To serve
- Chopped toasted pecans, optional
Instructions
- For the Crispy Pear Chips: Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper. Place the sugar in a shallow plate. Pat pear slices dry with a paper towel, then coat both sides in sugar. Arrange on the prepared baking sheet and bake for 50 minutes. Carefully turn the slices and bake an additional 60–90 minutes, or until light golden. The chips will crisp as they cool. Transfer to a wire rack to cool completely. Store in an open container with parchment between layers until ready to use.
- For the Spiced Pear Bundt Cake: Preheat the oven to 350°F (175°C). If using a dark Bundt pan, preheat to 325°F (160°C). Generously butter and flour the pan, shaking out excess flour.
- In a stand mixer fitted with the paddle attachment or a large bowl using a hand mixer, beat the sugars and butter on medium until light and fluffy, about 2 minutes. Add vanilla and beat in the eggs one at a time until smooth.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- With the mixer on low, add one-third of the flour mixture, then half the milk. Alternate remaining flour and milk until incorporated. Scrape the bowl and beat on high for 20–30 seconds. Fold the diced pears into the batter.
- Pour the batter into the prepared pan and bake about 65 minutes, or until the cake pulls away from the pan edges and a skewer inserted into the center comes out clean.
- Let the cake cool in the pan 10 minutes, then invert onto a rack and cool completely.
- For the Salted Caramel Sauce: In a small saucepan with tall sides over medium heat, cook the sugar and water until the sugar dissolves, about 3 minutes. Increase heat to high and cook without stirring until the mixture turns amber, 7–8 minutes. Remove from heat and whisk in the cream (it will sputter—use caution). If the mixture curdles, whisk over medium heat until smooth. Add butter, vanilla, and salt, whisk until smooth, and cool to room temperature. Refrigerate in a jar if making ahead.
- Serving: Serve the cake at room temperature. Reheat the caramel slightly if chilled, then drizzle over the cake. Stand pear chips on top, pressing gently to set into the caramel, and sprinkle with chopped pecans if desired. Slice and serve with extra caramel.
Storage
- Store leftover cake under a cake dome or in an airtight container at room temperature up to 24 hours, or refrigerate up to 1 week.
- Store caramel sauce in a glass jar in the refrigerator up to 1 week. Reheat gently before serving.
- Pear chips will soften over time; best eaten within 24 hours.
Recipes adapted from Scandinavian Gatherings by Melissa Bahen. Crispy Pear Chips adapted from Taste.com.au.
Disclosure: a complimentary copy of the book was provided for review. Some affiliate links may appear in the original content; purchases through affiliate links may generate a small commission at no extra cost to you.