Pear–⁠Anise Seed Bundt Cake

Name: Pear–Anise Seed Bundt Cake
Yield: 12
Ingredients: 3 cups all-purpose flour; 2 tsp baking soda; 1/2 tsp salt; 2 Tbsp Raki Anise Seeds; 2 sticks (8 oz) unsalted butter, at room temperature; 2 cups sugar; 2 eggs; 2 tsp Nyanza or Pompona Vanilla extract; 2 ripe pears, cut into small chunks (peel if desired); 1 cup sour cream or plain yogurt

Image of Pear–⁠Anise Seed Bundt Cake — Photo by Burlap & Barrel

Servings

Prep Time

20-25 minutes

Cook Time

65-75 minutes

"This tender Bundt cake is fragrant and warm from Raki anise seeds and fruity from bits of sweet pear. It's just sweet enough to make a lovely dessert, but not so sweet that you can't eat it again for breakfast."

Author:

Bayley Freeman, adapted from Dorie Greenspan's "Baking: From My Home to Yours"

Ingredients

3 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
2 Tbsp Raki Anise Seeds
2 sticks (8 oz) unsalted butter, at room temperature
2 cups sugar
2 eggs
2 tsp Nyanza or Pompona Vanilla extract
2 ripe pears, cut into small chunks (peel if desired)
1 cup sour cream or plain yogurt

Directions

Cream the butter in a stand mixer until very smooth.
Add sugar and beat until fluffy.
Add eggs, one at a time, beating for 1 minute after each egg is added.
Add vanilla while the mixer is going.
Whisk together flour, baking soda, salt and Raki Anise Seeds.
Turn off the mixer. Add the dry ingredients, pear chunks and sour cream or yogurt, then mix together on low speed until just mixed.
Butter your Bundt pan and evenly distribute the batter in it.
Bake at 350°F for 65-75 mins or until done.
Let cool 10 minutes, then remove from pan and serve. Keeps well for 3 days.