Makes 1 (15-cup) Bundt cake
- 1½ cups unsalted butter softened
- 2¾ cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1½ teaspoons kosher salt
- ½ teaspoon baking soda
- 1¼ cups sour cream, room temperature
- 2½ cups ½-inch-diced Bosc pears (about 3 large pears)
- Vanilla Glaze (recipe follows)
Preheat oven to 325°F
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at low speed just until combined. Increase mixer speed to medium, and beat until fluffy, about 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl. Beat in vanilla extract. (Mixture may look slightly curdled at this point, but batter will come together.)
In a medium bowl, whisk together flour, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition and stopping to scrape sides of bowl. Fold in diced pears.
Generously spray a 15-cup Bundt Pan with baking spray with flour. Pour batter into prepared pan. Tap pan on counter several times to evenly spread batter and release any excess air.
Bake until a wooden pick inserted near center comes out clean, 1 hour and 10 minutes to 1 hour and 15 minutes, rotating pan halfway through baking and loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 20 minutes. Using a small offset spatula, gently loosen cake from center and edges of pan. Invert cake onto a wire rack, and let cool completely.
Spoon and spread Vanilla Glaze onto cooled cake as desired. Serve immediately, or let stand until glaze is set, about 15 minutes.
- 1½ cups confectioners’ sugar
- 3 tablespoons sour cream
- 4 teaspoons heavy whipping cream
- 2 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
In a medium bowl, stir together all ingredients until smooth and well combined. Use immediately.
Store cake in the refrigerator
based off of recipe from https://www.bakefromscratch.com