🍰 Pear Nut Bundt Cake

Name: Pear Nut Bundt Cake
Total time: 30 min
Yield: 4 servings
Ingredients: Pears 3 pcs.; Butter 250 g; Sugar 200 g; Salt pinch; Eggs 4 pcs.; Wheat flour, Type 405 400 g; Hazelnut kernels, ground 125 g; Baking powder 3 tsp; Milk 100 ml; Lemons 1 pcs.; Icing sugar 150 g; white rum 1 tbsp

738 kcal · 30 min · 4 servings

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Ingredients

Pears 3 pcs.
Butter 250 g
Sugar 200 g
Salt pinch
Eggs 4 pcs.
Wheat flour, Type 405 400 g
Hazelnut kernels, ground 125 g
Baking powder 3 tsp
Milk 100 ml
Lemons 1 pcs.
Icing sugar 150 g
white rum 1 tbsp

Instructions

1. Preheat the oven to 180 °C (fan). Thoroughly wash the pears, quarter them, remove the core, and cut into cubes.
2. In a bowl, beat the soft butter together with sugar and salt using a hand mixer and whisk until creamy. Add the eggs one by one and mix in. Add flour, nuts, baking powder, and milk, and mix briefly. Then fold in the pear cubes.
3. Fill the batter evenly into a greased Gugelhupf mold and bake in the oven for about 50–55 minutes. If necessary, loosely cover the surface with aluminum foil for the last 10 minutes to prevent excessive browning.
4. Let the pear-nut Gugelhupf cool on a cake rack and then turn it out of the mold.
5. Cut a lemon in half and squeeze out the juice. Sift the icing sugar and stir in a bowl with the lemon juice and rum to form a thick glaze. Brush the Gugelhupf with it and let it dry. Enjoy your meal!

Nutrition per serving

kcal: 738
Protein: 11 g · Fett/Fat: 37 g · Carbs: 95 g