Ingredients:

  • 2 ¼ cups (280g) All-purpose flour
  • 1 ½ cups (300g) Granulated sugar
  • 1 tsp (5g) Baking powder
  • ½ tsp (3g) Baking soda
  • ½ tsp (3g) Salt
  • ¾ cup (170g) Unsalted butter, softened
  • 3 Large eggs, room temperature
  • 1 cup (240ml) Buttermilk, shaken
  • 2 tsp (10ml) Pure vanilla extract
  • 2 cups (250g) Firm pears, peeled and diced small
  • 1 cup (120g) Fresh cranberries, halved if large
  • 2 tbsp (16g) All-purpose flour (for coating)
  • 1 cup (125g) Powdered sugar
  • 2 tbsp (30ml) Whole milk
  • ½ tsp (2.5ml) Vanilla extract (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt or springform pan.
  2. Toss the diced pears and halved cranberries in a small bowl with 2 tablespoons of flour until lightly coated to prevent sinking.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. Incorporate the softened butter into the dry ingredients using a hand mixer or whisk until the mixture resembles coarse sand.
  5. Beat in the eggs one at a time, then stir in the buttermilk and vanilla extract until the batter is smooth.
  6. Gently fold the floured pears and cranberries into the batter using a spatula, being careful not to over-mix.
  7. Pour batter into the prepared pan and bake for 50 minutes or until a toothpick inserted comes out clean.
  8. Cool the cake on a wire rack. Whisk together powdered sugar, milk, and vanilla extract to create a glaze, and drizzle over the cooled cake.