Connect with Us: Foodservice RDs & Health Professionals

Pear Bundt Cake with Crème Anglaise

It’s easy to overlook things in life.  We have learned to rely on things we know and love, going with the flow, with what everyone else likes, rather than experimenting, trying something new that may be just as good, if not better, than that old standby.  We buy roses, even though lilies last longer and have the most amazing fragrance.  People grab chocolate candies by the bagful, when gummy candies burst with fruity flavor.  The same restaurants make it onto our itineraries over and over again, though new places may tantalize our taste buds that much more.

As difficult as it might be, we need to break out of our routines, and take the path less traveled.  The same is true when it comes to food.  Whether ordering the same meal at restaurants, buying the same fish over and over again, or baking up a favorite batch of cookies at least once a month, ruts happen, and eventually our taste buds grow tired.  The food just doesn’t taste as good.

Pears are an overlooked food.  In the fall, they have some serious competition from apples.  Everyone loves a good apple for eating out of hand, dunking in caramel, or baking in a cake.  But pears have just as much to offer the baking scene as apples.  A perfectly ripe pear adds juiciness and flavor to baked goods, while soaking in the flavors around it, particularly vanilla.

So, just in time for Thanksgiving, I thought I’d give the lowly pear its moment in the spotlight.  This pear Bundt cake would be a shining star as the centerpiece of any Thanksgiving or Christmas table.  Of course, it could also really spice up dinner any day of the week.  A rich Bundt cake batter is enhanced with tons of fresh diced pears.  The batter is then layered with a super think layer of streusel.  Streusel is one of my favorite parts of any cake where it makes an appearance so I added a lot of it, but if you feel it is too much, feel free to leave some out and stash it in the freezer for another cake another day.  The cake takes awhile to bake, but the end result is worth it.  It unmolds beautifully, the layer of streusel shining through.

pear bundt cake

The cake by itself is moist, dense, and slightly spicy with cinnamon, and is a delight in and of itself.  But we’re talking holidays here, so I made a quick crème anglaise.  Safest Choice Pasteurized Eggs are important in the batter in case any of the cake is just slightly underdone (and for tasting the amazing batter), but in crème anglaise, they really are a must.  The anglaise only takes a few minutes to make and can be made a couple days ahead of time, but the eggs are only very lightly cooked.  I don’t know about you, but I have enough to worry about at holiday time, and eggs aren’t going to be one of those things.  By using Safest Choice Eggs, it’s one thing I can cross off my list.  Trust me, I’m so glad these eggs exist because I don’t want to live in a world without crème anglaise.  It’s rich and custardy with a strong vanilla flavor, pairing perfectly with the cake, as it soaks into all the crevices.

Pear Bundt Cake with Crème Anglaise is so yummy that you’ll want to make sure you eat a little less for dinner to save plenty of room for worry-free dessert. For my full Pear Bundt Cake with Crème Anglaise recipe visit the Safest Choice recipe center here.