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🍰 Moist Pear and Nut Bundt Cake

818 kcal · 30 min · 4 servings

Moist Pear and Nut Bundt Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Crush the hazelnuts in the mixing container for 10 seconds on the highest setting.
  2. 2. Remove the nuts and set them aside.
  3. 3. Wash the lemon thoroughly and squeeze the juice from half of it.
  4. 4. Peel the pears and remove the core.
  5. 5. Cut the pears into coarse cubes.
  6. 6. Chop the pear cubes in the mixing container for 8 seconds on setting 5.
  7. 7. Place the chopped pears into a bowl.
  8. 8. Mix the pears with half of the lemon juice.
  9. 9. Pour the pears into a sieve and let them drain.
  10. 10. Mix the butter, 200 grams of sugar, and a pinch of salt in the mixing container for 1 minute on setting 4.
  11. 11. Push the dough down with a spatula.
  12. 12. Stir the dough again for 1 minute on setting 4.
  13. 13. Switch the mixing container to the kneading setting.
  14. 14. Knead the dough for 1.5 minutes.
  15. 15. Add the eggs one by one while the mixer is running.
  16. 16. Mix flour and baking powder in a separate bowl.
  17. 17. Add the flour mixture and the milk to the mixing container.
  18. 18. Knead the dough on the kneading setting for 1.5 minutes.
  19. 19. Preheat the oven to 180 degrees Celsius fan-assisted.
  20. 20. Remove half of the dough from the mixing container.
  21. 21. Add the drained pear pieces to the remaining dough.
  22. 22. Mix the pears with the dough for 10 seconds on setting 5.
  23. 23. Grease a Bundt cake pan with one tablespoon of butter.
  24. 24. Pour the pear dough into the prepared pan.
  25. 25. Return the remaining dough to the mixing container.
  26. 26. Add the hazelnuts and the remaining milk.
  27. 27. Knead the mixture on the kneading setting for 30 seconds.
  28. 28. Pour the nut dough over the pear dough in the pan.
  29. 29. Swirl the doughs lightly with a fork.
  30. 30. Bake the cake for about 60 minutes in the oven.
  31. 31. Loosely cover the surface with aluminum foil towards the end of baking time if it gets too dark.
  32. 32. Let the cake cool on a wire rack.
  33. 33. Turn the cake out of the pan.
  34. 34. Put powdered sugar, one tablespoon of lemon juice, and rum into the cleaned mixing container.
  35. 35. Whisk the glaze for 10 seconds on setting 8.
  36. 36. Add more juice or rum if necessary and stir briefly.
  37. 37. Brush the surface of the cake with the glaze.
  38. 38. Let the glaze dry.

Nutrition per serving