Pear and Cream Bundt Cake
An autumn bundt cake made with pears and custard cream inside, perfect for our breakfasts, snacks, afternoon teas or why not, even as a dessert. A very simple recipe made without eggs in the batter, so if you have special needs or allergies you can easily use an egg-free cream or omit it. If you like, you can also use other fruits instead of pears, such as apples, plums, strawberries, berries, etc.
If you like pear desserts try also:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Pear and Cream Bundt Cake:
9.5-inch pan
- 2 cups all-purpose flour
- 0.4 cups potato starch
- 1 cup sugar
- 1 jar yogurt
- 2/3 cup milk
- 1/3 cup vegetable oil
- 3 pears
- vanilla
- lemon flavoring
- lemon zest
- 1 baking powder
- 1 cup custard cream
Tools
- Bosch
- Bundt Cake Pan
Steps
The preparation of the Pear and Cream Bundt Cake is very simple and quick, watch the video HERE.
-
In a bowl, mix the flour, potato starch, sugar, and baking powder. Add the yogurt, milk, a bit of vanilla and lemon flavoring.
Add some lemon zest, the oil, and mix well. Add two chopped pears and mix.
Pour the batter into a greased 9.5-inch bundt pan. Add the cream on top and the remaining pear, sliced.
Bake at 350°F for about 40-50 minutes.
Enjoy your meal!
