PawPaw Bundt Cake


Sorry we don't have a picture of this cake whole. . . I couldn't get a picture of it before one of the team sliced into it and snuck a big wedge. But I get it. This is one tasty cake. A lovely moist subtly flavored dessert made from our native pawpaws, with a rich hidden base crumb that rounds the cake out nicely.

Pawpaw season comes in August in Kentucky and mid-September in our Ohio River Valley. Check out our on-farm market in mid-September and we may just have pawpaws foraged from the hill behind the farm house for sale.

Recipe Note: Any place you find lard in this recipe, you can exchange for an equal amount of butter. We prefer salted butter with a high fat content like Plugra.


Cake Batter:
2 cups all purpose flour
1 tsp baking soda
¼ tsp salt
1 tsp vanilla extract
½ cup rendered leaf lard plus some for greasing pan
¾ cup brown sugar
2 eggs, beaten
2½ cups paw paw puree

Crumb Base:
¼ cup leaf lard
¼ cup quick oats
¼ cup flour
¼ cup brown sugar
¼ tsp cinnamon
¼ tsp salt



Preheat oven to 350 degrees.

Grease bundt pan with extra lard, then coat with flour knocking any excess flour out of pan.

Melt lard and cool to room temperature. Beat in brown sugar first, then eggs, vanilla, and pawpaw puree.

In a separate bowl, mix together flour, baking soda, and salt. Add dry ingredients to pawpaw mix and stir together until just combined.

In a small mixing bowl, mix all crumb base ingredients together.

Pour batter into prepared bundt pan. Knock on counter top a few times to knock out any air bubbles. Sprinkle crumb base evenly across the surface of the batter. Bake in preheated oven for 60-90 minutes, until a wooden skewer inserted into the center of the cake comes out clean.