Cinnamon Pearsauce Bundt Cake with Hazelnut Streusel
One delicious Bundt Cake
Cake:
3 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp fine sea salt
½ tsp finely ground black pepper
1 tsp cinnamon
1 tsp ground cardamom
1 tsp ground ginger
8 ounces unsalted butter (2 sticks), room temperature
1 ½ cups dark brown sugar
¼ cup honey
4 large eggs, room temperature
½ cup buttermilk
1 cup homemade pearsauce (or applesauce)
Hazelnut Streusel:
1 cup all-purpose flour
½ cup dark brown sugar
1 tsp cinnamon
½ tsp fine sea salt
4 ounces unsalted butter (1 stick), room temperature
1 cup toasted hazelnuts, roughly chopped
1) Make or purchase your pearsauce. (My recipe can be found by searching on the website.)
2) Preheat your oven to 350 degrees.
3) Make your streusel: Whisk together the flour, brown sugar and cinnamon. Cut in the butter with a pastry knife (or quickly with your fingers). Toss in the chopped nuts with your fingers. Set aside.
4) Prepare your bundt pan by spraying with baking spray with flour.
5) In a medium bowl, whisk together the flour, baking powder and soda, salt and pepper, and spices.
6) In a standing mixer, cream together the butter, brown sugar and honey until light and fluffy. This should take about 3-4 minutes. Add the eggs, one at a time. On low, alternately add the dry ingredients and the buttermilk. Remove the bowl from the mixer and fold in the pearsauce.
7) Spoon half the batter into the prepared pan. Sprinkle ½ cup of the streusel over the batter. Spoon the remaining batter into the pan and sprinkle with another ½ cup of the streusel.
8) Bake the bundt for 50-60 minutes until a wooden skewer comes out clean. Let the cake rest on a wire rack for 15 minutes and then invert onto your serving dish. Before serving, dust the cake with confectionary sugar. Serve with some additional pearsauce on the side.
