This cake brings together cozy flavors and a beautifully tender crumb. The pears keep it incredibly moist, while the spices create a warm, inviting aroma. Hazelnuts add a satisfying crunch and depth, making each slice more interesting. It’s perfect for gatherings, afternoon treats, or as a seasonal dessert that feels both rustic and elegant.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ripe pears (peeled and diced) flour sugar brown sugar baking powder baking soda salt ground cinnamon ground nutmeg ground ginger butter or oil eggs milk or yogurt vanilla extract hazelnuts (chopped)
Directions
Preheat your oven and grease a Bundt pan thoroughly to prevent sticking.
In a bowl, whisk together the flour, baking powder, baking soda, salt, and spices. In a separate bowl, mix the sugar, brown sugar, and butter or oil until well combined. Add the eggs one at a time, then stir in the vanilla extract.
Gradually incorporate the dry ingredients into the wet mixture, alternating with milk or yogurt until a smooth batter forms. Fold in the diced pears and chopped hazelnuts.
Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for a short time before turning it out onto a rack to cool completely.
Servings and timing
This recipe serves 8–10 people. Preparation time: 20 minutes Cooking time: 45–55 minutes Total time: approximately 1 hour 15 minutes
Variations
You can swap hazelnuts for walnuts or pecans for a different nut flavor. Add a drizzle of caramel glaze or a dusting of powdered sugar for extra sweetness. For a citrus twist, include orange zest in the batter. A touch of cardamom can also enhance the spice profile.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
To reheat, warm slices briefly in the microwave or enjoy at room temperature. If adding glaze, do so just before serving for best texture.
FAQs
What type of pears are best for baking?
Firm varieties like Bosc or Anjou hold their shape well in the cake.
Can I use canned pears?
Yes, but drain them thoroughly to avoid excess moisture.
How do I keep the cake from sticking to the pan?
Grease the Bundt pan well and consider lightly flouring it.
Can I make this cake ahead of time?
Yes, it stores well and can be made a day in advance.
Is it possible to make it dairy-free?
Yes, substitute butter and milk with plant-based alternatives.
Can I freeze the cake?
Yes, wrap it tightly and freeze for up to 2 months.
Why is my cake dense?
Overmixing the batter or using too much liquid can cause density.
Can I reduce the sugar?
You can slightly reduce it, but it may affect texture and sweetness.
Do I need to peel the pears?
Peeling is recommended for a smoother texture.
What can I serve with this cake?
It pairs well with whipped cream, ice cream, or a drizzle of caramel.
Conclusion
Spiced pear Bundt cake with hazelnuts is a deliciously moist and fragrant dessert that captures the essence of cozy baking. With its balance of fruit, spice, and crunch, it’s a versatile treat that’s sure to impress on any occasion.
This Spiced Pear Bundt Cake with Hazelnuts is a moist and aromatic dessert packed with tender pears, warm spices, and crunchy hazelnuts. Perfect for cozy gatherings or seasonal baking, this cake delivers a soft crumb, rich flavor, and a comforting balance of sweetness and spice.
Author:Catherine
Prep Time:20 minutes
Cook Time:45–55 minutes
Total Time:1 hour 15 minutes
Yield:8–10 servings
Category:Dessert
Method:Baking
Cuisine:European-Inspired
Diet:Vegetarian
Ingredients
2 cups ripe pears, peeled and diced
2 cups flour
½ cup sugar
½ cup brown sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ cup butter (melted) or oil
2 eggs
¾ cup milk or yogurt
1 tsp vanilla extract
¾ cup hazelnuts, chopped
Instructions
Preheat & Prepare: Preheat oven to 180°C (350°F). Grease and lightly flour a Bundt pan.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
Mix Wet Ingredients: In another bowl, combine sugar, brown sugar, and melted butter (or oil). Add eggs one at a time, then mix in vanilla.
Combine Batter: Gradually add dry ingredients to wet, alternating with milk or yogurt. Mix until smooth.
Fold Add-ins: Gently fold in diced pears and chopped hazelnuts.
Bake: Pour batter into the prepared Bundt pan. Bake for 45–55 minutes, or until a toothpick inserted comes out clean.
Cool: Let the cake cool in the pan for 10–15 minutes, then turn out onto a rack to cool completely.
Notes
Use firm pears to maintain texture during baking.Do not overmix to keep the cake light and tender.Grease the Bundt pan thoroughly to prevent sticking.Flavor deepens after a few hours or the next day.
