You may have noticed that we’re entering into the new cookbook season. It is my very favorite time of year. We got things kicked off with Chocolate Mousse and Cookie recipes from David Lebovitz’s newly revised classic, Ready for Dessert. This week I get to share another one of my baking heroes with you.
Dorie’s Anytime Cakes
Dorie has written so many of my favorite baking books and just when you might think she’s finally outdone herself, she produces yet another classic. Dorie’s Anytime Cakes is going to be a trusted companion in your kitchen. It’s all the delicious cakes we love without the fuss and time. She always knows what we want at every turn. People are busy but still crave a soul satisfying cake and that’s exactly what Dorie delivers.
I am so lucky to have spent time with Dorie as a fellow baker and friend. She is as generous and kind as she is talented. She is sharing her First-of-Fall Pear Bundt with all of you and sat down to offer us some of her caking wisdom and inspiration. I always love talking to her and seeing how a true visionary produces her work.
As you may know, Dorie has collaborated with the great Julia Child and French pastry chef Pierre Hermes in the past, now she is collaborating in a new way, with illustrator Nancy Pappas. Their connection is rare and so lovely. The work that came of their sweet relationship is truly unique and makes this new book stand out.
This cozy cake is studded with fall fruit throughout. The batter is sweetened with brown sugar and maple syrup, which creates a rich, decadent, but also homey flavor. Mix the apples (or pears) with cinnamon and you have the absolute perfect cake for the season when the wind kicks up and we need something warm and comforting. The caramel is the perfect blanket for the cake, which Dorie says is optional, but it is toooooo delicious to skip!
Giveaway!
You need this book in your kitchen! Dorie was kind enough to give away THREE copies of her book! Just leave a comment below and you’ll be entered for a chance to win! US addresses only. Leave a comment by Monday, October 27, 2025 at 11:59 p.m. central time to be entered.
Video
Ingredients
For the Apples (or pears)
- 2 large apples (about 1 pound / 455g) peeled and cored
- 1 Tbsp sugar
- 1 Tbsp all-purpose flour
- 1/2 tsp ground cinnamon
For the Cake
- 2 3/4 cups (374g) all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/2 cups (300g) brown sugar
- 3 large eggs at room temperature
- 1/2 cup (120ml) pure maple syrup
- 1 cup (240ml) neutral oil
- 1 1/2 tsp pure vanilla extract
- 1/2 cup (120ml) full-fat buttermilk (well shaken before measuring) at room temperature
- Confectioners’ sugar for dusting optional
For the Caramel
- 8 Tbsp (4 oz; 113g) unsalted butter
- 1 cup (200g) brown sugar
- 1/4 cup (60ml) evaporated milk, half-and-half or cream
- 1 tsp pure vanilla extract
Instructions
- Center a rack in the oven and preheat it to 350℉.
- Choose a 10-cup Bundt pan, preferably one that doesn’t have a complicated design; coat it with baker’s spray or butter it, dust the interior with flour and tap out the excess.
- Cut the apples into small chunks. Try to keep them less than 1/2 inch, but don’t fuss over neatness here; even a rough chop will work. You should have between 31/2 and 4 cups of chunks (but again, precision’s not necessary).
- Put the apples, sugar, flour and cinnamon in a large bowl and toss together to coat the apples; set aside.
- Whisk the flour, cinnamon, baking powder, baking soda and salt together.
- Working in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the brown sugar and eggs together on medium speed for about 3 minutes.
- Still working on medium, and scraping the bowl and beater(s) as needed, blend in the maple syrup, followed by the oil and then the vanilla.
- Turn off the mixer, add half of the flour mixture and mix on low speed until the dry ingredients are almost incorporated.
- Pour in the buttermilk, and mix just until incorporated, then add the remainder of the dry ingredients and mix just until they disappear into the thin batter.
- Give the apples a quick stir, scrape them into the batter—include any syrup that has accumulated—and mix them in with a flexible spatula. Pour the batter into the pan.
- Bake for 60 to 70 minutes, or until the cake just starts to pull away from the sides of the pan and, more important, a tester inserted in the center of the cake comes out clean. The batter may have baked a bit higher than the center opening, but that’s fine.
- Transfer the cake to a rack and let it sit for 10 minutes, then unmold it onto the rack and allow it to cool to room temperature.
- If you won’t be finishing the cake with the caramel glaze, dust it with confectioners’ sugar, if you’d like.
- Optional Caramel:
- Put the butter, brown sugar, milk (or half-and-half or cream) and vanilla in a medium saucepan set over medium heat.
- Bring to a boil and keep at a bubble, stirring, for 2 minutes.
- Use the caramel immediately as a glaze for the cake (put the cake on a rack set over a baking sheet or a piece of parchment paper and pour over the caramel) or as a sauce over slices of cake, or over ice cream, if you’re serving it.
- The caramel can also be covered and refrigerated—warm gently before using.
I can decide if I want to try this cake first with apples or pears! It sounds and looks delicious
I’m in awe, absolutely salivating over this gorgeous recipe. I can’t wait to try it. Thanks Dorie and Zoe
I’m in awe, absolutely salivating over this gorgeous recipe. I can’t wait to try it. Thanks Doris and Zoe
Can’t wait to try this recipe – and Dorie’s book looks fab!
This looks fabulous! I cant wait to use the pears I got at the farmers market today, my family will love this cake.
This recipe looks fantastic. Between Zoe and Dorie, I will never lose those 5 lbs!
Looks delicious!
I always forget the lovely pear when it comes to baking. Definitely going to try this.
So excited to try another one of Dorie’s recipes! This looks amazing and perfect for the season!
Thank you to Dorie for generously providing the giveaway books and this recipe!
I love Dorie’s recipes and would love another of her books!
Can’t wait to try this with pears! A perfect fall cake!
I made this with apples and it was amazing! Next I’ll try with pears. I am covering that Bundt pan (hint to my husband for Christmas)!
I would love Dorie’s book. I adore her! I also love your recipes. THANK YOU.
I love Dorie’s books! Looking forward to the new one.
I have some pears from my Dad’s grove and can’t wait to try this recipe!
Can’t wait to try this recipe! Pears are my favorite fruit. Would also love to add the cookbook to my collection.
Perfect for fall and winter! Can’t wait to make it!
This looks fantastic. Can’t wait to bake!
I was looking for a cake to make for Book Club tomorrow night and just now openend my email. VOILA!! Here it is! Truth be known, I was originally planning on making Dori’s Carrot Cake — which I LOVE — but her “new cake” looks so delicious and perfect for the season right now! YUMMY!!!!
I have several of Dorie’s cookbooks and she definitely does not disappoint. This recipe looks like another winner and I look forward to making it. Another cookbook in my collection would be a plus.
The cake looks amazing! I’d love to win the book.
Dear Dorie, I think you knocked it out of the ballpark with this recipe! With the combination of apples, cinnamon, buttermilk, and maple syrup? Well how can something like that fail to taste mouth-watering delicious? From one cake-liver to another; Thank you!
Dorie’s Lisbon Chocolate Cake is one of my go-tos, can’t wait to try this one! I’ve only made pear muffins, but not a cake…
The photo with the cake sliced and the pieces “on the lean” looks very inviting. That is a terrific way to serve it. Thanks for doing the giveaway.
The photo of the cake already sliced with the pieces “on the lean” looks very inviting. I think that is a terrific way to serve. Thank you for ding the giveaway.
Can’t wait to try the recipe, amazing details with tidbits and how to really helps us still learning bakers to do better and better!!!!!!