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6 servings


0 hours 15 mins


0 hours 30 mins


1 hours 15 mins
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2 ½ Cups All-purpose flour
1 Tsp. Baking powder
½ Tsp. Baking soda
½ Tsp. Kosher salt
1 Cup Patricia and Paul’s Butter Olive oil
2 Cups Granulated sugar
4 Lg. Eggs
1 Tsp. Pure vanilla
1/2 Tsp. Ground Cinnamon
1/4 Tsp. Freshly grated nutmeg
1 Cup Fat-free Greek yogurt (Fage is a favorite.)
Cooking spray
3 Tbsp. Pecans, toasted and chopped
1 Red Pear, sliced (optional for serving)

Cinnamon Pear Glaze

1 Tbsp. Patricia and Paul’s Cinnamon and Pear Balsamic Vinegar
1 Tbsp. Milk
1 ½ cups powdered sugar


1) Preheat oven to 350 degrees. Spray a bundt cake pan with cooking spray and set aside.

2) Whisk together the flour, baking powder, baking soda, and salt in a large bowl and set aside.

3) In a separate large bowl, cream together the butter flavored olive oil, sugar, eggs, vanilla, and cinnamon until well combined. Add in the yogurt and flour, alternating between the two and mix until well combined.

4) Pour the batter into to prepared bundt pan and bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Cool the cake on a wire rack for 10 minutes, then remove from pan and cool completely.

5) To make the glaze, stir together the balsamic vinegar, milk, and the powdered sugar and mix to combine.   You want to create a thick but pourable glaze. Adjust the liquid as needed.  Drizzle over the cooled cake and sprinkle with chopped pecans.  Let set.  Serve on a platter or individual serving dishes with fresh slices of pear and enjoy.

NOTES:  These are real moist, tasty little cakes.  Olive oil makes these cakes super moist and butter flavored olive oil takes these cakes to a whole new level.

Using the artisanal butter flavored olive oil gives the cakes the most delicious flavor.  The glaze is slightly unusual… while sweet, it has a bit of tang to it from the vinegar.  Don’t be alarmed when you hear vinegar in your glaze… the cinnamon and pear flavored balsamic vinegar that I used gets sweet from the powdered sugar and really adds a surprising hit of flavor.  The nuts add crunch and the whole thing comes together for a delicious bite.  I serve this with fresh, red pear slices to pick up the pear in the glaze.  Just delicious.

You could easily use mini loaf pans to make these so if you don’t have mini bundt pans, try that.  And of course, you can make one large bundt cake.  Just increase cooking time to 55 – 60 minutes and definitely do the toothpick test.

You can purchase these flavored olive oil and balsamic vinegar right in my shop

Like this dessert?  Be sure to try my Orange Olive Oil Cake with Orange Glaze and Brandy’s Carrot Cake with Cream Cheese Frosting.