Pear & Yogurt Bundt Cake

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6 eggs, at room temperature

3 cups flour

1 1/2 cups sugar

1 quart canned pears, drained and diced

1/2 cup butter, at room temperature

1/2 cup pear cider

16 oz full fat Greek or Mediterranean style yogurt

1 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon vanilla/rye/bourbon

1/4 teaspoon salt

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