vanilla buttermilk glazed pear cake

i'm not quite sure exactly what i was looking for at smitten kitchen when i stumbled upon this pear bread. i stopped dead in my tracks and mentally bookmarked it for a time when i had too many fresh pears and not enough time to eat them all. which just so happened to be not too long ago. what's not to love about fresh pears and a healthy dose of cinnamon coated in a smooth as silk vanilla buttermilk glaze? while deb calls it bread, i can't help but acknowledge that it made the cross over into cake.

and just as deb mentioned, this cake just keeps getting better. sure, my kitchen smelled amazing from the cinnamon the weeknight i baked it, but we were still eating mini bundts five days later. they were as good as, if not better than, those just out of the oven.

not a fan of the mini bundts? how about a loaf or a large bundt or a tube? cupcakes more your style? i bet this cake would be divine topped with cinnamon cream cheese buttercream. and i bet a slice from a warm loaf would be equally delicious smeared with a bit of butter for breakfast.

vanilla buttermilk glazed pear cake
cake adapted from smitten kitchen, glaze adapted from cooking light
1 hour 15 minutes plus cooling time, serves 12+

this recipe makes 1 bundt cake, 2 regular loaves, 12 mini bundt cakes, or my combo - 1 loaf and 6 mini bundt cakes. i haven't tried, but i am going to guess you could make about 18 cupcakes. it's completely up to you. but please note baking times will vary considerably based on the size of the cakes you bake.

for the cake:
3 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
3/4 cup vegetable oil
3 eggs
2 cups sugar
2 cups freshly grated ripe pears
2 teaspoons vanilla extract

for the glaze:
1/3 cup buttermilk
1/4 cup granulated sugar or vanilla sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda
1/2 teaspoon vanilla extract
  1. preheat your oven to 350F. lightly grease your pan - or pans - of choice and set aside.
  2. in a large bowl combine the flour, baking soda, baking powder, salt, and cinnamon. set aside.
  3. in a medium bowl, combine the eggs and sugar. mix well to break up the eggs. fold in the pears and vanilla.
  4. pour the wet ingredients into the dry and carefully combine just until mixed. divide evenly between your pans. bake loaf and bundt pans about 60 minutes and smaller pans, like mini bundts, about 18 minutes, or until a toothpick comes out clean. cool completely before glazing.
  5. to make the glaze, combine everything except the vanilla in a small saucepan and whisk until combined. bring to a boil and cook about 1 minute, or until thick. whisk in the vanilla. pour over cooled cakes.
2012.11.05 this is Food Babbles' pick for the secret recipe club!

1 comment:

  1. OK, you KNOW that you're supposed to share a picture of the inside of all baked goods right? You just committed the eighth deadly sin. Or something. LOL! Well, even without it this sounds mighty tempting. You have totally convinced me to try this. Pinning!


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