PAULA DEEN’S FALL BAKING 38Chocolate-Glazed
Pear Bundt Cake
Makes 1 (12- to 15-cup) Bundt cakeCake:
1 cup unsalted butter, softened
2 cups granulated sugar
1 cup fi rmly packed dark brown
sugar
5 large eggs
1 tablespoon vanilla extract
3 cups all-purpose fl our
1 teaspoon baking powder
½ teaspoon kosher salt
1 cup whole milk
2 cups diced Bosc pears
Glaze:
1½ cups confectioners’ sugar
¼ cup dark cocoa powder
1⁄8 teaspoon kosher salt
2 tablespoons milk
½ teaspoon vanilla extract
- Preheat oven to 325°. Spray a 12- to
15-cup Bundt pan with baking spray with
fl our. - For cake: In a large bowl, beat butter
and sugars with a mixer at medium speed
until fl uff y, 3 to 4 minutes, stopping to
scrape sides of bowl. Add eggs, one at
a time, beating well after each addition.
Beat in vanilla.- In a medium bowl, whisk together
fl our, baking powder, and salt. With
mixer on low speed, gradually add fl our
mixture to butter mixture alternately with
milk, beginning and ending with fl our
mixture, beating just until combined after
each addition. Fold in pears. Spoon batter
into prepared pan, smoothing top with an
off set spatula. Tap pan on counter twice
to release air bubbles. - Bake until a wooden pick inserted near
center comes out clean, about 1 hour and
5 minutes. Let cool in pan for 20 minutes.
Remove from pan, and let cool completely
on a wire rack. - For glaze: In a medium bowl, whisk
together confectioners’ sugar, cocoa, and
salt. Add milk and vanilla, whisking until
smooth. Pour glaze over cooled cake.
Serve immediately.