Go Back
Print Pin

Easygoing Apple & Pear Bundt Cake

Not too sweet and loaded with fresh fruit, Easygoing Apple & Pear Bundt Cake is a nice, simple treat to have around the house.
Course Dessert, Snack
Servings 12 or so slices

Equipment

  • A 10-cup bundt pan

Ingredients

  • About 2-1/2 cups apples and pears, peeled, cored, and diced
  • 2 tablespoons lemon juice
  • 3 cups all-purpose flour
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon fresh ground nutmeg
  • 1 teaspoon ground cinnamon
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 4 tablespoons butter, melted and cooled
  • 8 tablespoons olive oil, plus more for the bundt pan
  • 1/2 cup sour cream
  • 1/2 cup half and half or milk or buttermilk
  • 1 tablespoon fresh rosemary, finely chopped
  • zest of 1 lemon

Instructions

  • Peel, core and dice your pears and apples. You want about 2-1/2 cups of diced fruit—we used 2 pears and 2 apples, and had some pieces left over for snacking on. Toss fruit in a bowl with 2 tablespoons of lemon juice and set aside.
  • Preheat oven to 350ºF. In a large bowl, mix the flour, baking soda, baking powder, salt, spice and white sugar. Add the brown sugar—break up any lumps with your fingers—and then stir everything together lightly with a fork.
  • In a small bowl, beat the eggs for a minute or so until they begin to turn pale, then add the sour cream, vanilla, the half & half, milk or buttermilk, and the fresh rosemary and lemon zest, and stir together, then add the butter and olive oil and stir all together well.
  • Pour the egg mixture into the dry ingredients and mix together, using a big spoon. Finally, fold in the apples and pears, just until everything is even and uniform.
  • Prepare your bundt pan now—brush it thoroughly with oil. Then immediately spoon in the batter. Level the top and put the pan in the hot oven.
  • Set a timer for 55 minutes, but keep an eye on it in the last couple of minutes. The cake is ready when a tester inserted in the center comes out clean and the cake is just pulling away from the sides.
  • Cool in the pan on a rack for 15 or 20 minutes, then loosen the edges with a table knife, turn it out onto a platter, and cool completely.