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Pear Hazelnut Spice Cake with Chocolate Ganache Glaze

Pear Hazelnut Spice Cake with Chocolate Ganache Glaze

Course Dessert
Cuisine American, European
Keyword Chocolate Ganache Glaze, Chocolate Hazelnut Cake, Fall baking, Fall Bundt Cakes, fall cakes, fall recipes, Hazelnut cake, Pear Cake, pear hazelnut cake, Thanksgiving Desserts,
Prep Time 30 minutes
Cook Time 1 hour
Servings 8
Author Lora Wiley-Lennartz

Ingredients

For the Cake:

  • 2+1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 4 teaspoons baking powder
  • 1 cup brown sugar
  • 1 cup unsalted butter room temperature
  • 4 eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups fresh pear peeled & chopped (any variety)
  • 1 cup chopped raw hazelnuts

For the Chocolate Ganache Glaze:

  • 1/2 cup heavy cream
  • 3 oz of chopped bittersweet chocolate or chocolate chips
  • 2 tablespoons unsalted butter

For the garnish:

  • 1/2 cup chopped raw hazelnuts
  • glitter sugar & edible gold dust optional

Instructions

Make the Cake:

  1. Preheat the oven to 350F
  2. Grease and flour a bundt pan.
  3. In a separate bowl, whisk together the flour, salt, spices, and baking powder. Set aside
  4. Cream together the brown sugar and butter. Beat for 3 minutes.
  5. Add the eggs one at a time; make sure each is fully incorporated before adding the next.
  6. Beat in the vanilla extract.
  7. Add the dry ingredients to the butter and beat until just combined.
  8. Fold in the fresh and dried pears.
  9. Transfer the batter to the prepared bundt pan.
  10. Bake for 40 minutes or until a knife inserted into the cake comes out clean.
  11. Let the bundt cool in the pan for 15 minutes.
  12. De-pan and transfer to a wire rack fitted over a parchment-lined baking sheet.
  13. Let the cake cool completely.

Glaze & Garnish the Cake:

  1. Make the chocolate Ganache Glaze:
  2. Place the chocolate in a heatproof bowl.
  3. Heat the heavy cream until simmering.
  4. Pour the hot cream over the chocolate.
  5. Whisk in the butter until smooth.
  6. Drizzle the glaze over the cake.
  7. While the glaze is wet, sprinkle the hazelnuts over the top. Add glitter sugar and gold dust if you're feeling fancy.
  8. Let the glaze harden completely before slicing and serving.