Pear Spice Bundt Cake With Walnut Praline Topping

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“Found this tasty adaptation of a circa 1992 Gourmet magazine recipe on , a delightful blog up for an award for Best New Blog of 2009 on . Give it a look & see whether you'd give her a vote (I did along with a vote for for the esteemed lifetime achievement award). She's got some tasty recipes for sure. Anyone resurrecting the much maligned American Bundt cake gets a hat tip from me anytime. I plan to make this & halve it immediately after cooling cake but before spooning on topping - will add topping to each half with the best looking one going IMMEDIATELY to dear neighbor's home as I strongly suspect this could become a main meal substitute if allowed to remain in toto in our house, LOL.”
1hr 5mins
1 cake

Ingredients Nutrition


  1. Cake:
  2. Put oven rack in middle position and preheat oven to 350°F Butter and flour bundt pan.
  3. Sift together flour, baking soda, baking powder, and salt into a bowl.
  4. Beat together butter, sugar, cinnamon, allspice, and nutmeg in another bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla.
  5. Reduce speed to low, then add flour mixture and buttermilk alternately in batches, mixing well after each addition.
  6. Fold in pear pieces and chopped walnuts.
  7. Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites into batter gently but thoroughly.
  8. Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.
  9. Walnut Praline Topping:
  10. Stir golden brown sugar, whipping cream and 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in walnut pieces. Spoon warm topping over warm cake. Serve warm or at room temperature.

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