Pear-Filled Bundt Cake

By Addie

“Pear-Filled Bundt Cake is yummy warm or cold,” says Barbara Sievert of Yorktown, Virginia. “It’s by far the best pear cake I’ve ever had.”

Ingredients

• FILLING:
• 1/2 cup butter, softened
• 1/2 cup sugar
• 3 eggs
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/3 cup orange juice
• ...............................
• 1/2 cup packed brown sugar
• 1/2 cup diced peeled ripe pear
• 1/2 cup sliced almonds
• 2 tablespoons all-purpose flour
• 4 1/2 teaspoons butter, melted
• 1/2 teaspoon ground cinnamon
• ................................
• GLAZE:
• 1/2 cup confectioners' sugar
• 2 1/4 teaspoons orange juice

Preparation

Step 1

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.


Combine the flour, baking powder and baking soda; add to creamed mixture alternately with orange juice.


Pour half of the batter into a greased 10-in. fluted tube pan. Combine the filling ingredients; sprinkle over batter. Top with remaining batter. Smooth top with a spatula.


Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.


Combine glaze ingredients; drizzle over cake.
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REVIEWS:

I found this recipe in a taste of home magazine years ago and it is now part of every holiday celebration! I have made it with pears and with apples and both are delicious!