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–+ servings

Pear Walnut Cake

When autumn brings its bounty of fragrant pears, make this fall-festive Pear Walnut Cake! This homespun dessert bursts with a vanilla-cinnamon crumb, sweet chunks of pear, and earthy walnuts in every bite.
Pear Walnut Bundt Cake with glaze and garnished with walnuts on a serving platter.
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5 from 2 votes
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling Time 30 minutes
Total Time 2 hours
Servings 8 servings
Calories 795kcal
Author Liren Baker

Ingredients

For the cake:

  • 1 cup unsalted butter (2 sticks), room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 3 large eggs room temperature
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 cups peeled and 1/2-inch chopped pears (see note on pears below)
  • 1 cup chopped walnuts plus more for garnishing

For the glaze:

  • 1-2 cups confectioners sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoons whole or nondairy milk

Instructions

Apple Walnut Cake

  • Preheat oven to 325°F with a rack placed in the center of the oven. Butter and flour a 10-inch bundt pan and set aside.
  • In the bowl of an electric mixer, cream butter and sugars until fluffy. Add eggs one at a time, beating well and scraping down the bowl after each addition. Add vanilla and mix well.
  • In a medium bowl, whisk together the flour, baking soda, salt and cinnamon. Add gradually to sugar, butter and egg mixture until just incorporated. Do not over mix.
  • Stir in the pears and walnuts.
  • Spoon the batter into the prepared cake pan. Bake for 1 hour 15 minutes, or until an inserted toothpick comes out clean. Let cool in pan for 10 minutes.
  • Release the cake onto a plate and let it cool while you make the glaze.

Glaze:

  • Combine confectioners sugar with lemon juice and milk and whisk well until smooth. Use 1 cup of sugar for a thin glaze or 2 cups for a thick glaze, depending on your preference.
  • Drizzle the glaze over the cake and garnish with chopped walnuts, if you wish!

Video

Notes

What kinds of pears work well in this pear bundt cake? Bosc and Bartlett work beautifully. Feel free to use a combination of varieties!
Prefer to skip the walnuts? Omit if desired, and increase pear quantity to 4 cups.

Nutrition

Calories: 795kcal | Carbohydrates: 114g | Protein: 10g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 391mg | Potassium: 262mg | Fiber: 4g | Sugar: 73g | Vitamin A: 832IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 3mg
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