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.)
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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
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
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
Cookin' Canuck
I borrowed Dorie’s baking book from the library a couple of years ago and loved it. I really must buy a copy. This bundt cake sounds wonderful!
Anne Seebaldt
This looks great, but where does one get half-size Bundt pans for a reasonable price? I’ve never even heard of them.
Asmita
This looks like an amazing cake! I love bundt cakes, they look gorgeous! Loving this recipe.
Katie {Epicurean Mom Blog}
These cake looks SO moist!! Whoooaaa!! I want to grab it out of the computer and devour it! Love this Barbara!
Maria
I love Dorie’s recipes! The cake looks beautiful!
Baker Street
Dorie’s recipes never fail! Pear and cherry sound like a divine combination Barb! Your bundt looks great.
Lisa
Barb, I love the combo of pears and cherries in this bundt. As usual, you gave us a beautiful and delicious treat that’s not only pleasing on the palate, but on the eyes too 🙂 I need to make more bundts. I also need to find some half-bundt pans!
Shelby
Yummy, sounds really delicious! Would love this with a cup of coffee!
Angie@Angie's Recipes
This looks so beautiful! Love the combination of cherry and pear.
Patricia Scarpin
I love baking Bundt cakes! The look beautiful – yours are amazing! I love the flavors you combined here. Yum!
Deb
Oh how I adore Bundt cakes! The pairing of pears with dried cherries is compelling.
A spectacular cake for early spring!
Carolyn Jung
This would be perfect any time of day — especially with a soothing cup of tea or coffee.
Rikki
I love the combination of the pears and cherries. And that is a beautiful looking bundt my goodness!
Katrina
Perfect looking bundt!
foodwanderings
Love Bundt cakes Barbara. Never baked them with pear I can see how it can make it so much more decadent. Would love a slice with a cup of tea mid afternoon, today, any day! 🙂
Susan
I love that cookbook and have only made a handful of recipes from it – the last one being the cake on the cover (amazing!). I would much prefer dried cherries rather than raisins any day! This sounds wonderful.
Brian @ A Thought For Food
This looks so so so good! I bet your house smelled amazing when you made this.
Stefannie
This makes me really hungry! I really wanted to try baking this maybe if I already can master it…Thanks for the recipe and instructions…
Valérie ( France )
Une délicieuse gourmandise matinale
Je te souhaite une excellente journée
Valérie.
baker in disguise
I really enjoy putting fruit in my baking.. this really looks delish!! 🙂