The Pear and Nutella Bundt Cake is a delicious cake perfect for kids’ snack or breakfast and not only. October is the best time to buy pears which are also available in winter. Easy and quick to make with Williams pears and Nutella, and once baked it will disappear in a flash!
Recipe updated on 10/11/2016
Other similar recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 10 1/2 tbsp butter
- 4 eggs (medium)
- 3/4 cup brown sugar
- 1 vanilla bean
- 1 pinch fine salt
- 1/3 cup milk (warm)
- 2 Williams pears (ripe)
- 1 tsp lemon zest
- 1 1/2 tbsp lemon juice
- 7 oz Nutella®
- 1 tbsp powdered sugar
Tools
- Kitchen scale
- Stand mixer
- Sifter
- Bundt cake mold 9.5 inches
Steps
Preheat the oven to 350°F in static mode. Peel the pears, cut them into wedges and soak them in water and lemon to prevent browning. Put the softened butter, 1/2 cup of sugar (the rest will be used for the pears), and vanilla pulp in the stand mixer and beat until creamy. Add the eggs one at a time (do not add the next if the first is not absorbed), the pinch of salt, and beat for 5 minutes.
Sift the flour mixed with the baking powder into the mixture, adding the milk little by little. Blend and divide the batter into two parts, adding Nutella to one and mixing well. Butter and flour a 9.5-inch mold, spoon the batter alternating white and Nutella mixture.
Drain the pears, pat them dry with a paper towel, roll them in brown sugar and arrange them in a circle on the cake. Bake for 55-60 minutes checking for doneness. Remove the Pear and Nutella Bundt Cake from the oven and once cool, sprinkle with powdered sugar.
