Dessert: Pear Ginger Bundt Cake

Light, moist and full of zesty flavor, this simple bundt cake recipe combines a fresh ginger-based syrup with minced crystallized ginger and juicy chunks of fresh pear.

Ingredients

3/4 c. water
2 1/4 c. sugar
1 piece fresh ginger
3 c. all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
.67 c. light olive oil or canola oil
3 large eggs
1 large egg white
1 tsp. vanilla extract
1 medium Bosc pear
3 tbsp. minced crystallized ginger
2 tsp. turbinado sugar (such as Sugar in the Raw)
Garnish: strips of crystallized ginger

Instructions

Heat oven to 350 °F. You'll need a nonstick 12 to 15 cup capacity Bundt pan coated with nonstick spray. Bring water, 3/4 cup sugar and the sliced ginger to boil in a small saucepan. Reduce heat to low; simmer, uncovered, 15 minutes or until syrupy. Discard ginger slices.
Meanwhile, mix flour, remaining 1 1/2 cups sugar, the baking powder, and salt in a large bowl.
Whisk together milk, olive oil, 1/2 cup cooled ginger syrup, the eggs, egg white, and vanilla in a medium bowl. Stir into flour mixture until just blended.
Stir chopped pear and crystallized ginger into batter. Pour into pan; bake 50 minutes or until wooden skewer inserted into center of cake comes out clean. Cool in pan on a wire rack 15 minutes before inverting. Brush hot cake with remaining ginger syrup, sprinkle with turbinado sugar and let cool. Top with strips of crystallized ginger, if desired.

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