Pumpkin Pear Bundt Cake - Genuis recipe

INGREDIENTS

• 1&3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon nutmeg
• ¼ teaspoon allspice
• 2 large eggs
• 1 cup pumpkin puree
• 1 cup sugar
• ½ cup buttermilk
• ½ vegetable oil
• 1½ cups Anjou pears, diced
• FROSTING
• 8 tablespoons (1 bar 4oz/113g) unsalted butter
• ¾ cup powdered sugar
• ½ cup cream cheese, softened
• 1 oz milk chocolate, melted

INSTRUCTIONS

1. Lightly grease a large bundt cake pan.
2. Preheat oven to 350F/180C.
3. In a large bowl combine all dry ingredients: flour, baking soda, baking powder nutmeg, allspice. In a separate medium bowl whisk together eggs, pumpkin puree, sugar, buttermilk and oil.
4. Pour wet mixture over flour mixture stirring until well combined. Fold in gently diced pears.
5. Pour cake mixture into bundt pan and bake for about 35 minutes or until a skewer inserted in the middle of the cake comes out clear. Allow to cool in pan. Remove from pan when cooler and turn it upside down.
6. To make the frosting beat together butter and powdered sugar until light and fluffy a heat resistant bowl. Add cream cheese and continue beating until fully incorporated.
7. Place a large saucepan filled with some water on stovetop and bring to boil. Place the cream cheese frosting bowl over the saucepan and whisk for a couple of minutes until the creme cheese frosting is not so thick and can be poured.
8. Pour creme cheese warm frosting over the bundt cake, drizzle some melted chocolate and serve!