Looking for an easy, delicious cake to serve for your next afternoon fika gathering? Look no further. This Pear Cardamom Bundt Cake is just the thing. Made with homemade Roasted Pear Compote with Cardamom, Vanilla and Fresh Ginger (or substitute a chunky applesauce from the store in a pinch), this spiced bundt cake is incredibly moist and bursting with pear flavor. And if you've got some of the pear compote on hand, it only takes about 20 minutes to get this baby ready for the oven. That's my kind of cake!
The History of the Bundt Pan
Chances are that you already own a bundt pan. Millions of Americans do. But have you ever wondered how this unusually shaped pan with a hole in the center came to be? It was originally designed by the Nordic Ware company of Minneapolis in 1950 at the specific request of a group of Jewish women who were looking to recreate traditional Eastern European cakes that had a hole in the center. But the popularity of the bundt pan didn't really take off until 1966 when the Tunnel of Fudge bundt cake won second place in the annual Pillsbury Bake-Off. Demand for these unique pans suddenly skyrocketed as women all across America wanted to bake their own versions of this gooey chocolate cake.
Today, there are as many bundt cake variations as there are bakers, and the Nordic Ware company continues to manufacture the beautifully-shaped pans that bake them. If you haven't visited their website, please do. You'll be amazed by the stunning array of baking pan options they have available.
Pear Cardamom Bundt Cake
This Pear Cardamom Bundt Cake is a rustic, cozy and simple variation of the bundt. It is the kind of cake that is very much at home with a mid-morning or afternoon cup of coffee. I opted for no glaze or frosting here, just a simple dusting of powdered sugar. It honestly doesn't need anything more. Of course if you want to dress it up for dessert, a drizzle of warm caramel sauce and a scoop of vanilla ice cream wouldn't hurt.
I've used my tried and true Roasted Pear Compote with Cardamom, Vanilla and Fresh Ginger in this recipe, and I highly recommend it. Starting with such a flavorful base naturally leads to a delicious cake. If you follow my blog, you know that I have strong feelings about making your own seasonal fruit compotes at home. They are so simple and versatile, and this cake is just another example of that. As I mentioned above, if you are in a pinch you can substitute a chunky, unsweetened store-bought applesauce. But the homemade pear compote really makes this cake something special.
Please give this Pear Cardamom Bundt Cake a try and let me know what you think in the comments below. I always love hearing about your Nordic cooking and baking adventures!
Pear Cardamom Bundt Cake
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon fine salt
- 1 teaspoon cardamom seeds ground in a spice grinder or mortar and pestle (or 1 teaspoon ground cardamom)
- 1 ½ teaspoons ground cinnamon
- 1 cup unsalted butter room temperature
- 2 cups packed light brown sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 2 cups Roasted Pear Compote with Cardamom Vanilla and Fresh Ginger
- Powdered sugar for dusting
- Preheat oven to 350 degrees. Grease and flour a 10-cup capacity bundt pan. Set aside.
- In a large bowl, whisk together flour, baking soda, salt, cardamom, and cinnamon. Set aside.
- Combine butter and brown sugar in the work bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until light and fluffy, about 3 minutes. Reduce speed and add eggs one at a time. Add flour mixture and mix on low until just combined. Mix in pear compote.
- Spoon cake batter into prepared pan and smooth the top. Bake until a skewer inserted into the middle comes out clean, about 55-60 minutes.
- Cool on a wire rack for 20 minutes. Invert onto a serving plate and allow to cool completely. Dust with powdered sugar. Serve.