Asian Pear Bundt with Five-Spice Swirl for #BundtAMonth
**This post first appeared on my other blog, YinMomYangMom.com.**
When I heard about this #bundtamonth idea, I knew I just had to jump on that bandwagon! I mean, who doesn’t love a bundt? So moist and sweet, adaptable to so many different flavors, and they always look so pretty without even needing any adornment!
If you aren’t familiar with #bundtamonth, it’s the genius idea of Anuradha, of Baker Street, and Lora, of Cake Duchess. They’ve decided to take that whole adaptable bundt thing and run with it. Every month they come up with a bundt theme and everybody can link up their favoritest bundt recipes for that theme. Right now they are doing Spicy November, so here’s mine:
Asian Pear Bundt with Five Spice Swirl
For the Swirl:
1/4 cup sugar
1 tablespoon five-spice powder
For the Cake:
2 sticks (1 cup) unsalted butter
1 1/2 cup sugar
1 cup sour cream
1 teaspoon vanilla bean paste (optional)
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 asian pears, peeled and diced
Begin by combining the five-spice and the sugar in a small bowl.
If you aren’t familiar with five-spice powder, it’s an intoxicating blend of, (you guessed it), five spices, that is mainly used in savory asian dishes, like Cantonese roast duck (yum). There are many variations, but it usually consists of cinnamon, star anise, cloves, ginger, and szechuan pepper. So really, it’s just as perfect for sweet items as well. Like bundt cake!
So get out your trusty bundt pan and give it a good grease. Crank up your oven to 350 degrees.
And get to creaming the butter and sugar. When it’s nice and fluffy, add in the sour cream, eggs, and vanilla.
Once that’s nicely combined, add in the flour, baking soda, baking powder, and salt. Here you have a lovely, buttery start to vanilla scented cake heaven.
Gently fold in the diced Asian pears.
Asian pears are a great choice for this cake, because they have a nice firm, juicy texture, and a subtle floral flavor.
Distribute half the batter in the bottom of your bundt pan, and sprinkle the five-spice swirl mixture evenly on top.
Then pour the rest of the batter on top and bake it for one hour at 350 degrees.
So moist and delicately flavored, with that chewy crust on the bottom! This cake is like your Bubbe’s Jewish Apple Cake, but with a twist. Make it today! It is National Bundt Cake Day after all… and yes there is a holiday for everything. It would be perfect for Thanksgiving and bundts travel so well, since they don’t need any icing or anything. It freezes really well too! It’s just perfect any time, but especially for Spicy November.
Speaking of which, there is still time to get in on the link party. Post your Spicy November bundt for #bundtamonth by November 30, being sure to include the hashtag #bundtamonth, and link to Anurahda at Baker Street and Lora at Cake Duchess.
Oh, and as if these ladies weren’t fabulous enough, they are dedicating this month’s #bundamonth to the victims of Hurricane Sandy. Donate $10 by texting the word “RedCross” to 90999 or visit the American Red Cross website for more information.