Let me present my pear bundt cake. A cake that we love so much, a bit grandma-style (but that’s its charm, right? 😊) perfect for breakfast or a snack.
Do bundt cakes rule at breakfast time at your house too?

This pear bundt cake recipe comes from my recipe notebook, my very first notebook dating back to my teenage years. I don’t remember where I got the recipe from; probably I cut it out from a magazine over thirty years ago. But in our house, it’s now considered a family recipe, one of our historical recipes, so it’s one of my recipes, mine and mine alone. 😊

And, well, it’s not much of an invention, is it? Let’s face it, it’s still a bundt cake 😁 which is one of those classic pantry cakes made with eggs, sugar, and flour; you simply add the pears. Simple, right?
The original recipe actually had butter, which I have long replaced with oil, and that’s the only change I’ve made over all these years.

But… even though adding pears to the batter seems like a simple idea… this simple addition turns a normal bundt cake into a truly delicious one, with a slightly moist texture where the pears partly melt (the smaller pieces) and partly remain recognizable in the dough (if cut a bit larger).

And if you like pears, I’m sure you’ll enjoy my pear bundt cake!

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Other cakes for breakfast and snack time that I am sure will interest you, here they are! 👇

Difficulty: Easy
Cost: Inexpensive
Preparation time: 10 Minutes
Portions: 8 slices
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

2 pears (250-280 g)
1 1/4 cups all-purpose flour
1 1/4 cups potato starch
3/4 cups sugar (but sometimes I use less, see note (*) at the bottom)
2 eggs
1/4 cup corn oil
1 lemon (juice)
1/4 cup milk
1 packet baking powder
powdered sugar (for decoration, optional)

Tools

Mixer
Bowl

Steps

Peel and chop the pears into pieces. Place them in a bowl and drizzle with lemon juice.
Using a hand mixer, beat the yolks with the sugar until frothy.
Add the oil.
Add the potato starch and flour and gently fold with a spoon.
Add the baking powder and continue mixing. If needed, add a little milk.
Incorporate the pears, including the juice they have released.
Finish with the remaining milk, adding it gradually.
👉 You might not need all the milk; adjust based on the batter’s consistency. This little personal adjustment may depend on the type of pears used, their ripeness, and especially how juicy they are.
Beat the two egg whites until stiff peaks form and fold them gently into the batter from bottom to top.
Pour the mixture into a greased and floured pan (or lined with parchment paper).
Bake in the oven at 350-390°F for about 45 minutes.
☝ The toothpick test is useful at the end of baking, but be careful: if the pears were cut into large pieces, the toothpick might pierce a piece of pear and the test might not be very accurate, so I recommend repeating the toothpick test in several spots. 😉
Happy breakfast everyone!! And also happy snack!!
Update:
I wanted to try making this excellent bundt cake using only 1/2 cup of sugar. I had some very sweet pears and it turned out amazing! So don’t believe those who say that slightly sweet desserts aren’t good because I am experimenting with some really good ones like this pear bundt cake. Actually, I’d say… loaf cake. 😁
Here it is, still warm… really delicious!