Friday, October 3, 2008

Brown Sugar Bundt Cake - Two Ways!

(Pear and Golden Raisin Bundt)

(Apple Mini Loaf)

My parents have a giant pear tree in their front yard. A few weeks ago, my dad sent me home with a few dozen pears. They were a little under ripe, so I decided to bake with them. I looked in Baking: From My Home To Yours, and found one recipe that called for pears that was perfect - Brown Sugar Bundt Cake! Since my husband and I both love brown sugar, we knew it would be perfect. It is very easy to make, and looks beautiful.
I was reading Dorie's playing around section, and she mentioned to try it with apples, and substitute prunes or craisins for the raisins. I went apple picking, and knew I wanted to include an apple cake in my fall treat packages, so I went with mini loaves using apple (but no dried fruits). They taste great and look adorable!

Brown Sugar Bundt Cake
by Dorie Greenspan

2 1/2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 sticks butter at room temp.
2 c. packed light brown sugar
3 large eggs at room temp.
1 1/2 tsp. vanilla
1 c. buttermilk at room temp.
2 pears or apples in a small dice (I use 3)
1/2 c. dried raisins/cranberries/prunes

Preheat oven to 350 degrees.
Grease a bundt cake pan.
In a mixer with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes. Add in eggs one at a time. Scrape down, add in vanilla.
Add in baking powder, soda, and salt. Mix in for 10 seconds.
Add in flour and buttermilk, alternating starting and ending with flour. Mix until just combined.
Fold in apple or pear pieces with a spatula.
Pour into bundt cake pan. Bake for 60 minutes (25 for mini loaf cakes).
Cool for 60 minutes.

*In the apple cake, I added 1 tsp. ground cinnamon*


Sara said...

Yum! Sounds and looks delicious!

That Girl said...

It's funny how the same recipe can have such different results based on the pan.