Pear Bundt Cake with Creme Anglaise

Thanksgiving is almost here. Maybe all your savory dishes are set, but you’re still thinking about dessert.  There’s always pumpkin pie, but everyone makes pumpkin pie and you’ve had it over and over.  You want something different.  Something unique.  Something that will impress all your guests and leave them wanting to come back to your house for dessert all the time . . . well maybe not quite that good 😉

But really, you want dessert to be just as good as the turkey and trimmings.  Enter this Pear Bundt Cake with Crème Anglaise.  The cake is dense and moist, made with vegetable oil and tons of fresh diced pears make it as moist as possible.  It’s spicy with cinnamon and the pears soak in the rich flavor of vanilla.  Plus there’s the thickest layer of streusel you’ve ever seen in a cake, because streusel is always the best part.

But we’re talking Thanksgiving, so that’s not enough.  I top it all off with crème anglaise.  It’s an egg based vanilla sauce, think of it as melted vanilla ice cream but better.  It’s super easy to make and tastes amazing, particularly when it soaks into the cake.  Forget about the turkey altogether, just eat this dessert.

If you want the recipe, and I know you do, head over to Davidson’s Safest Choice for the blog post and recipe.  This will be the star of your Thanksgiving table!