Heat oven to 350 Deg F ( 176 Deg C). Grease and flour a 12 cup bundt pan ( you can use a baking spray with flour, a homemade cake release brushed on (linked in post) or butter really well then flour and tap out excess flour,
You will need two bowls for this recipe - one medium for the flour, one larger to mix it all together. And a few smaller bowls for measuring out some of the other ingredients such as maple syrup, yogurt etc. I love using deli containers for this.
In a medium bowl whisk together the flour, baking powder, baking soda, salt, cardamom and cinnamon.
In a larger bowl, combine the butter, sugar and oil and mix until light and creamy - 5-6 minutes. You can use an electric hand mixer for this. No need to use a stand mixer ( unless you only have a stand mixer then use that).
Add in the eggs to the butter mixture, mixing well between each one then add in the maple syrup and extracts. Mix again really well.
Next, alternate adding in the flour mix with the yogurt, using the hand mixer on low or even just a spatula until almost all the flour is mixed in. Add in 300 grams of the pears and mix again but don’t over mix.
Scoop the batter into the prepared bundt pan, smoothing out the top os it is evenly filling the pan. Top with the remaining pear then swirl the batter around them a little so they stay baked in the batter.
Bake for 45-60 minutes until golden brown and a skewer stuck into the cake to the middle comes out clean or with a few small crumbs but no wet dough.
While the cake is baking make the maple glaze. Heat the ingredients together either in a small pan on the stover or in a microwave safe bowl. Stir well once the butter is completely melted.
When the cake is out of the oven, poke all over with a skewer or toothpick, then brush with about one third of the glaze.
Let the cake cool for ten minutes then invert the cake onto a cake plate or cake stand. I will place the plate over the bundt pan and use a towel to help invert it since the bundt pan is still hot. Then I will carefully life the bundt pan off the cake.
While the cake is still hot, brush the remaining glaze over the cake. Let cool until ready to serve. Can be served warm or room temperature. I like it warm with a little scoop of vanilla ice cream.
This is a very moist cake - keep in an airtight container for 3 days or keep in refrigerator or freezer. Thaw to room temperature before eating.