Juicy pear bundt cake

Juicy pear bundt cake

The best time for a juicy pear bundt cake is when the fruit trees bend under their ripe load. This extra-fine and delicious cake is a juicy wreath with pear pieces and chocolate.

INGREDIENTS (For a 24 cm Bundt cake pan)

For the dough

3 fresh pears
3 tbsp lemon juice
250 g butter
250 g sugar
1 packet of vanilla sugar
1½ tsp cinnamon
6 eggs (size M)
400 g wheat flour (type 405)
100 g starch
1 packet of baking powder
150 ml milk

Also

150 g cake icing
Some butter and flour for the pan

PREPARATION

Step 1
Grease a Bundt cake pan (24 cm) with some butter and dust with flour. Preheat the oven to 170 degrees top and bottom heat (fan oven: 150 degrees). Peel the pears and cut into large cubes, sprinkle with some lemon juice. For the dough, beat soft butter with 2/3 of the sugar (approx. 165 g) in a mixing bowl for 5 minutes until creamy, separate the eggs, add the egg yolks one by one. Add the vanilla sugar and ground cinnamon and stir in.

Step 2
Put the egg whites in a mixing bowl and beat with the remaining sugar (approx. 85 g) until shiny, store in the fridge until further use. Mix the remaining dry ingredients in a bowl and sift, stir into the dough in 3 portions, fold 1/3 of the beaten egg whites into the mixture, then mix in the milk.

Step 3
Finally, fold in the remaining egg whites. Fold the prepared pear cubes into the dough and put everything in the tin. Bake the Bundt cake for approx. 50 minutes until golden brown. After baking, let it cool on a cake rack, then turn it out and let it cool completely. Melt the cake glaze according to the instructions on the packet and pour it over the cake.