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Pear Spice Bundt Cake from Martha Stewart Recipe

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Pear Spice Bundt Cake from Martha Stewart
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Ingredients

  • 2 1/2 pounds (about 5) ripe Bartlett pears, peeled, cored, and cut
  • into 1 1/2-inch chunks
  • 2 sticks (1 cup) unsalted butter, room temperature, plus more for
  • pan
  • 3 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground cardamom
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1 3/4 cups packed dark-brown sugar
  • Preheat oven to 350 degrees. Butter and flour a 10-inch (12-cup
  • In a medium saucepan over medium-high heat, combine sugar with 1 cup
  • Using a mandoline or a very sharp knife, slice pear lengthwise as
  • Using a small offset spatula, loosen edges of slices; use your hands to peel
  • 4 ounces cream cheese, room temperature
  • 1/2 cup confectioners' sugar, sifted
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons milk, plus more if needed

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