Now that Thanksgiving is behind us, I’m going full-on Christmas mode. Granted, my house has been decorated for two weeks, we’ve already made a gingerbread house, and the Jonas Brothers’ Christmas single has been played like 342 times, but still. Our last Christmas was hectic and abrupt because of our move, and I’ve been determined to make the biggest deal out of it this year (#momlife). To get things going in a festive direction, I’m sharing this pear almond cake today! Let’s talk all about it.
This is a one-bowl butter and sour cream-based bundt cake loaded with chopped pears and a sweet streusel and glaze. Cakes like this always read coffee cake to me, which basically makes it an appropriate choice for breakfast, brunch, snack, or dessert. Is there anything better than a green light for dessert all day long? NOPE. To make it, simply cream butter and sugar in a large bowl before adding eggs and extract. The dry ingredients come next and alternate in with sour cream. Finally, the chopped pears are folded in and the cake is ready to be topped with streusel.
This pear almond cake is seriously dense and hearty. The pears help to offset sweetness and add a ton of moisture. The end product is a cake that is super fruit-foward and great for munching on all day long. I’m sharing today’s recipe over on Stemilt’s blog! Stemilt is is a leading Washington state grower, packer, and shipper of fruit including apples, pears, cherries, and more. Each quarter, I’ve been developing recipes for their blog using their best in-season fruits. This month, I got my hands on their Anjou Pears and thought a sweet and simple pear almond cake would make for a delicious treat to enjoy all season long. Head to their site at the link below to read all about it and give the recipe a try! I can’t wait to hear what you think. Have a great week and tune in later this week for a second (!!!) recipe!