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Pear Bundt Cake with Crème Anglaise Recipe

The addition of ripe pears to this streusel bundt cake make it sweet, moist, and delicious. The seasonal spices make it a nice finale to a special holiday dinner. Recipe courtesy Laura of Pies and Plots.

Servings: 12

Active time: 45 minutes

Total time:

For the Cake


  • 3 c all-purpose flour
  • 1 Tbsp ground cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp baking soda
  • 1 c granulated sugar
  • 1 c packed light brown sugar
  • 3 Davidson's Safest Choice® pasteurized egg(s)
  • 2 tsp pure vanilla extract
  • 3/4 c vegetable oil
  • 1/2 c whole milk
  • 3 c pears, peeled, cored, and diced


Preheat oven to 350°F. Butter and flour a Bundt pan and set aside.

Make the Cake

  1. In a medium bowl, stir together flour, cinnamon, ginger, cloves, baking powder, salt, and baking soda.
  2. In a large bowl, stir together sugars, eggs, vanilla, and oil.
  3. Alternately add the flour mixture and milk to the sugar mixture, beginning and ending with the flour. Add the flour in three parts and the milk in two.
  4. Mix until just combined.
  5. Stir in the pears until they are evenly distributed.

For the Streusel

  • 1 c packed light brown sugar
  • 1 tsp ground cinnamon
  • 3/4 c walnuts
  • 1 1/2 c all-purpose flour
  • 1/2 stick unsalted butter, cold, cubed

Make the Streusel

  1. In a medium bowl stir together sugar, cinnamon, walnuts, and flour until the ingredients are fully incorporated.
  2. Mix in the butter using your fingers, until it is broken into small pieces and the mixture resembles coarse meal.
  3. Pour half of the batter into the prepared pan. Pour in all of the streusel filling. Top with the remaining batter, making sure all of the streusel is covered.
  4. Smooth the top and bake for about 1 hour 20 minutes, rotating halfway through if necessary, until a toothpick or paring knife inserted in the center of the cake comes out with only a few crumbs and streusel, no batter. The toothpick or knife will not come out completely clean. The top should also be golden brown and cracking.
  5. Allow to cool 30 minutes in the pan before loosening the sides of the cake and inverting onto a cake plate to cool completely.

For the Crème Anglaise

  • 5 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1/2 c granulated sugar
  • pinch kosher salt
  • 1/2 vanilla bean, split and scraped, pod reserved
  • 2 c whole milk

Make the Crème Anglaise

  1. In a medium bowl, whisk together egg yolks, sugar, and salt, until slightly lightened in color.
  2. In a medium saucepan, heat milk, vanilla bean scrapings, and vanilla bean pod over medium heat until the mixture is hot, steaming, and bubbling around the edges of the pan. Do not simmer or boil.
  3. Slowly pour the milk mixture into the egg mixture, whisking constantly. Don’t forget to remove the vanilla bean pod.
  4. Once all the milk has been added, pour the entire mixture back into the saucepan and cook over medium heat until the mixture is steaming and thickened slightly, whisking constantly. Once again do not simmer or boil.
  5. Pour the mixture into a medium bowl and chill in the refrigerator until cool.


The cake may be stored at room temperature for up to 2 days or frozen in quarters, wrapped in parchment and foil and placed in a zipper bag for up to 4 months.

Thaw at room temperature for several hours or in a 350° F oven for 20-30 minutes, until warmed through.

Crème anglaise may be stored in the refrigerator for up to 3 days with plastic placed directly on top of it. It may not be frozen.


Nutrition Facts

Serving Size (1/12th of recipe)
Total Servings 12

Amount Per Serving:

Nutrition Category Amount
Calories 710
Calories from Fat 280
Total Fat 31g (48% DV)
Saturated Fat 8g (40% DV)
Trans Fat 0g
Cholesterol 150mg (50% DV)
Sodium 270mg (11% DV)
102g (34% DV)
Dietary Fiber 4g (16% DV)
Sugars 61g
Protein 11g
Vitamin A 8%
Vitamin C 4%
Calcium 15%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.