Hazelnut Pear Bundt Cake Recipe

The Hazelnut Pear Bundt Cake features a wonderful flavour combination that is comprised of sweet pears and hazelnuts that have been toasted. 


FOR THE CAKE: – 3 cups (360g) all-purpose flour – 2 teaspoons baking powder – 1 teaspoon baking soda – 1 & 1/2 teaspoons ground cinnamon – 1/2 teaspoon salt – 1 cup (226g) unsalted butter, softened – 1 cup (200g) packed light brown sugar – 2/3 cup (133g) granulated sugar – 4 large egg – 1 tablespoon vanilla extract – 1 cup (226g) sour cream – 2 large pears, cut into small pieces (about 2 cups) – 1 cup (115g) toasted hazelnuts, finely chopped (plus more for garnish) FOR THE GLAZE: – 1 cup (110g) confectioners’ sugar, sifted – 2 to 3 tablespoons sour cream – 1/2 teaspoon vanilla extract

MAKE THE CAKE: Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan [or use baking spray with flour]. 

Step 1


Mix flour, baking powder, soda, cinnamon, and salt. Set aside. 

Step 2

Beat butter, brown sugar, and sugar until fluffy with a medium-speed electric mixer. After adding each egg, mix well. Mix in vanilla. 

Step 3

Lower mixer speed. Alternate 3 flour mixtures with 2 sour cream. Just combine. Mix in pears and hazelnuts. 

Step 4

Pour batter into pan. Bake 55–60 minutes until a pick inserted into the centre comes out clean. 

Step 5

Wait 15 minutes to cool the cake on a wire rack in the pan. Transfer the cake to a wire rack to finish cooling. 

Step 6

MAKE GLAZE: Mix confectioners' sugar, 2 tablespoons sour cream, and vanilla. Small amounts of sour cream are added until the glaze is thick but pourable. 

Step 7

Spoon glaze over cooled cake. If desired, add chopped hazelnuts. 

Step 8

Sour Cream Pound Cake Recipe 

See Also

See Also