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Pear Bundt Cake with Vanilla Brown Butter Glaze

Move over apples! There’s a new fruit in town, and it’s taking the fall baking scene by storm. This Pear Bundt Cake with Vanilla Brown Butter Glaze was declared the best cake I’ve ever made!

This Pear Bundt Cake with Brown Butter Glaze is the perfect fall dessert. Save it for Thanksgiving!

A long, long time ago, when a whopping eight people read my blog, I made a Vanilla Peach Bundt Cake. It was a huge hit, and it remains a summer favorite to this day. Unfortunately, peach season in Ohio lasts approximately 2.5 days so I don’t get to enjoy the cake nearly as much as I’d like.

I recently had a craving for my favorite peach bundt, but since peaches don’t exactly scream “October!,” I decided to create something with a more fall-appropriate flavor profile. The obvious choice was apples or pumpkin, but this time I found myself gravitating towards the lesser known of the fall fruit trifecta- pears.

Pears are the Cinderellas of fall fruit. The humble pear sits quietly in the background while apples and pumpkins fight over who gets the most Instagram hashtags named after them. Then one day the pear gets all dressed up with some brown butter, cinnamon, and vanilla bean syrup, waltzes out of the oven, and steals the show.

Pear Bundt Cake with Brown Butter Glaze is the perfect fall dessert!

This Pear Bundt Cake with Vanilla Brown Butter Glaze is making all the apples and pumpkins jealous this year. It is an absolute stunner. This golden, buttery cake is spiced with warm cinnamon, nutmeg, and ginger and studded with fresh pear. But the real magic comes from one very special ingredient: Amoretti’s Madagascar Bourbon Vanilla Bean Syrup.

You may have seen this syrup gracing the counters of your favorite coffee shop, but it’s also a great ingredient to have around for home baking. This syrup is the real deal. All it takes is one look at the bottle to see it is loaded, and I do mean l-o-a-d-e-d with real flecks of vanilla bean. Just a pump or two is all it takes to add serious vanilla flavor to your coffee, baked goods, or even oatmeal. It’s the special something that lends this cake it’s rich, warm vanilla flavor.

Cinnamon Pear Bundt Cake with Vanilla Brown Butter Glaze

The syrup is so good I couldn’t resist adding a couple pumps to the glaze as well. Guys, I can hardly talk about this glaze without getting a little teary. This is the first time I’ve used brown butter in a recipe, and now I feel like I owe you all an apology for holding out for so long. The toastiness, the richness, the nuttiness! Between the brown butter and the vanilla bean syrup, this glaze is outta control. The Mr. and I abandoned all sense of propriety and scraped it off the bottom of the pan with our fingers.

I know apples and pumpkin are vying for your attention this season, but if there’s one thing I really, really hope you’ll take the time to make, it’s this cake. The Mr. declared it the best cake I’ve ever made (and I’ve made a lot of cakes)! So save room on your Thanksgiving table for this one. You won’t be bringing home leftovers, I can almost bet on it!

Pear Bundt Cake with Vanilla Brown Butter Glaze

Prep Time 30 minsPrep Time
Cook Time 60 minsCook Time
Total Time 1 hr 30 mins Total Time
Yields 12-16 slices


  • 3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 2 sticks unsalted butter, softened
  • 1 3/4 cup granulated sugar
  • 4 large eggs, at room temperature (set out of the fridge for about 30 minutes)
  • 1 1/2 Tablespoons Amoretti Vanilla Bean Madagascar Bourbon Syrup
  • 1 cup sour cream
  • 2 cups diced and peeled fresh pears

For the glaze

  • 1 stick unsalted butter
  • 1 3/4 cups powdered sugar, sifted
  • 2-4 Tablespoons whole milk
  • 1 1/2 Tablespoons Amoretti Vanilla Bean Madagascar Bourbon Syrup
  • 1/2 teaspoon Kosher salt


  1. Preheat oven to 350 degrees. Grease and lightly flour a ten inch bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg.
  3. In the bowl of an electric mixer, beat butter on medium high speed until light and fluffy. Reduce speed to low and gradually add sugar. Beat on medium high speed until mixture is light colored and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating after each addition. Beat in vanilla bourbon syrup.
  5. At low speed, add ⅓ of the flour mixture followed by half of the sour cream. Repeat, ending on the flour mixture. Beat on medium low speed until well combined.
  6. Spoon half of mixture into bundt pan, spreading evenly. Layer with fresh diced pears. Spoon the remaining batter over top of the pears.
  7. Bake for 50-60 minutes or until toothpick inserted in center of cake comes out clean. Cool for about 10 minutes. Set a wire rack over a baking sheet. Invert cake onto cooling rack.
  8. Meanwhile, make the glaze. Place the butter in a small sauce pan over medium heat. Cook, stirring occasionally, until butter begins to foam and turns a toasty brown color. Pour the butter into a mixing bowl, leaving most of the brown sediment on the bottom of the pan behind. Whisk in the powdered sugar and 2 Tablespoons milk, vanilla syrup, and salt. Add additional milk if needed until the consistency is thick but pourable.
  9. Once the cake has mostly cooled, pour the glaze on top, allowing it to drip down the sides. Serve at room temperature or (my favorite) warmed with milk or ice cream.


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This post is sponsored by Amoretti. You can purchase their amazing line of syrups on Amazon and find them online on Facebook, Twitter, Instagram and YouTube.. Thanks for supporting the brands I love!

{ 10 comments… add one }

Leave a Comment

  • happyvalleychow October 15, 2015, 7:01 PM

    That is one awesome bundt cake! Great job 🙂

  • Anita at Hungry Couple October 16, 2015, 11:49 AM

    I’m obsessed with pear desserts. And with a vanilla glaze? I’m so there! Pinned!

  • Jennie | One Sweet Mess October 19, 2015, 4:17 PM

    It’s really sad that pears take the backseat to all the other fall produce. I love ’em! This is one gorgeous bundt cake, and that glaze looks amazing. Pinned.

  • littleredkitchen October 26, 2015, 10:13 AM

    I do believe this cake can be called dreamy. Vanilla, brown butter and pears and I love bundt cakes! I think they are the best of all the cakes. I’ll take a giant slice (or two)!

    • Courtney @ Neighborfood November 1, 2015, 4:16 PM

      I agree! Bundt cakes are definitely the best. They’re so easy but still so lovely!

  • chocolatemoosey October 30, 2015, 12:49 PM

    I love bundt cakes of any kind, including pear, the underdog fruit. Seriously, why don’t pears get more attention? Love that you used the syrup as a glaze.

  • Lori | Foxes Love Lemons November 6, 2015, 1:02 PM

    Is it weird that I’m picturing a small, pretty pear, dressed up in a Cinderella dress! But totally spot-on analogy. I’m glad you’re giving her her moment in the spotlight. And that Vanilla Brown Butter Glaze? That’s almost stealing the show.

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