A delightful bundt cake featuring the flavors of pears and peaches, perfect for any occasion.
Preheat your oven to 300°F. Grease and flour a Bundt pan generously to prevent sticking.
Ensure every nook of the pan is coated to make unmolding easier.
Peel, core, and dice the pears and peaches. Toss them in a bowl with cinnamon and half of the sugar.
Use ripe fruits for the best flavor and texture.
In a large mixing bowl, combine the remaining sugar, honey, lemon juice, and eggs. Mix until smooth.
Mixing the wet ingredients thoroughly ensures a consistent batter.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, alternating with the warm water.
Alternating additions prevent lumps and ensure a smooth batter.
Fold the prepared fruits into the batter, including any juices. Pour the batter into the prepared Bundt pan.
Folding gently prevents the fruit from breaking apart.
Cover the Bundt pan tightly with aluminum foil. Place it in a larger cake pan with a foil ring underneath. Add warm water to the larger pan.
The water bath helps the cake bake evenly and stay moist.
Bake for 2 hours. Remove the foil and check for doneness. If needed, bake uncovered until done.
Use a toothpick to test; it should come out clean when the cake is done.
Let the cake cool for 10 minutes before inverting onto a serving plate.
Cooling slightly helps the cake release from the pan more easily.
Whip the cream with vanilla and powdered sugar until soft peaks form. Refrigerate until serving.
Chill the bowl and beaters for quicker whipping.
Serve slices of the cake with a dollop of the whipped topping. Enjoy!
Garnish with a sprinkle of cinnamon for added flair.
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