Bake
Roasted Pear Bundt Cake with Browned Butter Glaze
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24 Reviews
Yiannis P.
November 29, 2024
I’m not a huge fan of pumpkin or sweet potato pie, so I was delighted to try this recipe as our Thanksgiving dessert. I found the pears took WAY longer—like, 2.5x longer—to roast than the recipe said but, with patience, it turned out perfectly. You know it’s a winner when someone asks for the recipe.
I agree with Kerri B. that brown butter glaze is very necessary (as a rule of thumb), though the cake would be just as good (&, maybe, more appropriate for breakfast time), without it. We also put my sister’s cranberry sauce out with it & it paired—see what I did, there?!—well as a condiment.
I agree with Kerri B. that brown butter glaze is very necessary (as a rule of thumb), though the cake would be just as good (&, maybe, more appropriate for breakfast time), without it. We also put my sister’s cranberry sauce out with it & it paired—see what I did, there?!—well as a condiment.
charles
December 28, 2020
This cake was really nice. The spices come through well, but I did add vanilla and nutmeg also. If you don't leave some of the bigger pear chucks, the pear flavor will definitely be lost in the final result. We mashed more than we should have and I would call it a spiced bundt cake and not a PEAR spiced bundt cake. Between the pear mash and the creme fraiche this is a moist cake.
The brown butter glaze was good, but both my wife and me agreed that a cream cheese frosting probably would have taken up the cake a notch. Honestly, this could be us both just really liking cream cheese frosting.
Final option is that we will make it again, but will remember to not mash all the pear chunks and to switch the brown butter glaze for a cream cheese frosting
The brown butter glaze was good, but both my wife and me agreed that a cream cheese frosting probably would have taken up the cake a notch. Honestly, this could be us both just really liking cream cheese frosting.
Final option is that we will make it again, but will remember to not mash all the pear chunks and to switch the brown butter glaze for a cream cheese frosting
Emma K.
October 4, 2020
This was very good! I halved the recipe and baked it in a loaf pan. I used sour cream instead of creme fraiche and lowered the sugar a bit since my pears were very ripe. I skipped the glaze and served it with Thomas Keller's mascarpone lemon sorbet. We shared it with friends who loved it!
Jake B.
November 22, 2019
If there is leftover pear syrup from the roasting, why couldn't it be used instead of milk in the glaze?
Barbara F.
October 26, 2016
Mauldwright: I'm sure that the time cooked would be much less in a round pan than a bundt pan, so I would watch closely, but it would still be just as delicious! And Daphna, I think that the "milk for brushing" is really milk for thinning and you "brush" the glaze on. I just "poured" the glaze on and spread it with the back of a spoon! :)
mauldwright
October 26, 2016
Does this have to be a bundt? wondering if the time in oven would change it just baked it a round cake pan?
Daphna E.
January 17, 2016
What is the milk for brushing? It's in the glaze directions, but not in the instructions? Do I brush the cake with milk after the glaze hardens?
Angela R.
December 28, 2015
This cake is somewhat labor intensive but worth it. The pears give off a lot of liquid after roasting so drain the pears before and after mashing them so that you have a lumpy puree. Note also that the ingredient, 2 cups of light brown sugar, does not specify packed or unpacked. Each cup of brown sugar is about 200-217 grams unpacked. That seemed like a lot of sugar and I cut it back. Would appreciate clarification from Yossi. I made it in a large loaf pan and one smaller with these adjustments and it is delicious.
monica L.
October 24, 2021
I know this is 6 years later, but I was also wondering about the weight measurements. She has a list of conversions in her cookbook so I used that as a reference for how she measures. The flour = 384g (128g/cup), the sugar = 400g (200g/cup). My cake is in the oven now so not sure yet how it turned out!
monica L.
October 24, 2021
My pears also turned out way too watery so I strained some liquid as well.
Ali M.
November 8, 2015
This is an amazing recipe. Great fall flavors. My family and I enjoyed every bite. It's so good that seconds are a must!
yayellie
November 8, 2015
I made this and was AMAZING! I didn't have creme fraiche and used full fat greek yogurt... I served it to a crowd and everyone came back for more. Absolutely perfect, super sophisticated and mysterious with the cardamom and pear.
Linda E.
November 2, 2015
I am allergic to apples, as is my daughter, so this is a wonderful alternative dessert. Thank you.
Barbara F.
November 2, 2015
I made this recipe and it was absolutely fabulous! Very delicious. My friend had a pear tree with pears all over the ground that she said were not good for eating, but for making jellies and jams. Well, I made this cake and it was GONE fast! I added more cinnamon by mistake. I went to put a little bit more in and it spilled. I tried to get most of it out -- but I bet it had about 3 teaspoons total. Anyway, it was the so tasty! TRY IT!!
Shellsie
November 2, 2015
I'm going to try this with canned pears. It won't be as good but local pears aren't available now.
Elizabeth
November 2, 2015
Do you have a suggestion on the pear variety? Looks delicious & I can't wait to make it!
RLuxford
October 15, 2015
It sounds like the pears are stewed, not roasted.
I'd like to try this with rilly roasted pears.
I'd like to try this with rilly roasted pears.
sydney
October 8, 2015
I hate to be that 'non-gluten person' (I have a child with an autoimmune issue) but...do you think you could use buckwheat flour or quinoa flour instead of all-purpose wheat flour?
Yossy A.
October 9, 2015
I think you could probably use an all purpose gluten-free flour blend which usually contains a couple of flours, plus some starch which helps give baked goods structure, but I can't say for sure. I think using only buckwheat or quinoa flour would probably be too bitter.
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