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    Home » Recipes » Dessert » Cakes

    Brown Sugar Pear and Cherry Bundt Cake

    Published by Melissa on March 20, 2012 | Updated June 10, 2022 | 55 Comments

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    Brown-Sugar-Pear-Bundt-Caked-Barbara-Bakes

    A rich, super moist bundt cake made with brown sugar, diced pears and dried cherries, then dressed up with a sprinkle of powdered sugar.

    For Christmas I asked for Baking: From My Home to Yours by Dorie Greenspan and I finally found time to bake my first recipe from it. I asked the Tuesdays with Dorie’s bakers what their favorite recipes from Baking were and was told this cake was definitely a must-try. (In fact, I have a list 16 must-try recipes that I’ve saved and can’t wait to try.)

    Brown-Sugar-Pear-Bundt-Cake-Collage-Barbara-Bakes

    I made a couple of small changes to the recipe. I didn’t have any buttermilk, so I substituted yogurt. I love dried cherries in baked goods and they were a perfect substitute for the raisins. I also baked it in two half size bundt pans so I could serve one and freeze one for later. Its’ so great to have dessert stowed away in the freezer to serve if company drops by.

    I’m linking this post up to this month’s Monthly Mingle “Berries and Cherries” hosted by Chris at Mele Cotte.

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    Brown Sugar Pear and Cherry Bundt Cake

    Prep Time15 minutes mins
    Cook Time1 hour hr 5 minutes mins
    Total Time1 hour hr 20 minutes mins
    Course: Cakes
    Keyword: baking, cake, food, recipe
    Servings: 6 - 8 servings
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 2 ½ cups all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 cup 2 sticks unsalted butter, room temperature
    • 2 cups light brown sugar
    • 3 large eggs at room temperature
    • 1 ½ teaspoon vanilla extract
    • 1 cup yogurt room temperature
    • 2 medium pears peeled, cored and cut into ¼-inch dice
    • ½ cup dried cherries
    • Confectioners' sugar for dusting

    Instructions

    • Center a rack in the oven and preheat the oven to 350º F. *Butter a 9- to 10-inch (12 cup) Bundt pan, dust the inside with flour and tap out the excess. If your pan is not nonstick, dust the interior of the pan with flour, then tap out the excess. (Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.) *I use two half sized bundts sprayed with baking spray with flour.
    • Whisk together the flour, baking powder, baking soda and salt.
    • In a large mixing bowl, beat together butter and sugar at medium speed until light and fluffy, about 3 minutes.
    • Add the eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the flour mixture and the yogurt alternately - add the flour in 3 additions and the buttermilk in 2 (begin and end with the dry ingredients). Mix only until the ingredients are incorporated and scrape down the bowl as needed. With a rubber spatula, stir in the pears and cherries. Scrape the batter into the pan(s) and smooth the top with the spatula.
    • Bake for 60 to 65 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. (If the cake looks as if it's browning too fast, cover the top loosely with a foil tent.) I baked the half size bundts for 35 minutes.
    • Transfer the cake to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack.
    • When you are ready to serve, dust the top of the cake with confectioners' sugar.

    Notes

    slightly adapted from Baking: From My Home to Yours by Dorie Greenspan

    More delicious bundt cake recipes:

    Good-For-You Chocolate Pound Cake, Barbara Bakes
    Cream Cheese Pound Cake, Barbara Bakes
    Tiger Cake, Vintage Mixer
    Lime Bundt Cake, Completely Delicious
    Lemon Bliss Bundt, Food Librarian

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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Tandy

      April 03, 2012 at 3:46 am

      I also much prefer cranberries to raisins! Great cake 🙂

      Reply
    2. Deborah

      March 26, 2012 at 4:13 pm

      I don’t think I would have thought to combine cherries and pears, but it sounds absolutely delicious! Love this!

      Reply
    3. Heather

      March 26, 2012 at 12:18 pm

      We absolutely love your blog and find many of your post’s to be just what I’m looking for. Does one offer guest writers to write content available for you? I wouldn’t mind composing a post or elaborating on a few of the subjects you write in relation to here. Again, awesome web log!My spouse and I stumbled over here by a different web address and thought I may as well check things out. I like what I see so now i am following you. Look forward to exploring your web page yet again.Our question to posting an article, how do you convey your thoughts into a post? Thanks for any reply. Your writing is humbley appreciated.

      Reply
    4. Megan

      March 26, 2012 at 8:23 am

      I have this cookbook too and dont bake enough from it. That’s a strong recommendation coming from the TWD folks, I’ll have to try this recipe too!

      Reply
    5. Jamie

      March 24, 2012 at 6:02 am

      Barbara, saw the title of the recipe and HAD to come and gawk! Gorgeous! I’ve been wondering what to bake today and this looks so perfect!

      Reply
    6. Donna

      March 23, 2012 at 5:20 pm

      You never fail to inspire me, baking-wise – WISH I were half as talented as you at baking. But then again, I’d weigh 300 pounds!!!

      Reply
    7. Chung-Ah | Damn Delicious

      March 23, 2012 at 12:18 pm

      Wow, I’m sure the marriage between the pear and cherries creates an amazing combination. I should get some half-sized bundt pans too so I can save some in the freezer!

      Reply
    8. Marla

      March 23, 2012 at 11:36 am

      Your version of this cake looks amazing!!! Love pear in baked goodies 🙂

      Reply
    9. Lorraine

      March 23, 2012 at 8:07 am

      That looks delish!! So moist – am almost drooling here.

      Reply
    10. Lorraine @ Not Quite Nigella

      March 22, 2012 at 11:51 pm

      That looks fantastic mum and 16 must trys is a great ratio! 😀 And adding cherries and yogurt is a great idea 😀 xxx

      Reply
    11. Blond Duck

      March 22, 2012 at 8:07 pm

      This would be perfect for a dinner party!

      Reply
    12. teresa

      March 22, 2012 at 7:21 pm

      it looks SO moist, i love it, perfect for tea time!

      Reply
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