- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: For a 9-inch diameter mold
- Cooking methods: Oven
- Cuisine: Italian
- Energy 189.31 (Kcal)
- Carbohydrates 27.41 (g) of which sugars 11.52 (g)
- Proteins 5.30 (g)
- Fat 7.16 (g) of which saturated 4.28 (g)of which unsaturated 2.57 (g)
- Fibers 2.70 (g)
- Sodium 14.42 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Loredana’s Tips
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The Pear and Chocolate Bundt Cake remains soft and fluffy in a container for 3 days
If you prefer, you can replace the milk with a jar of plain yogurt or with the same amount of plant-based milk. You can substitute butter with 50 ml of seed oil
I dusted the mold with unsweetened cocoa, but if you prefer, you can simply use flour
Also read the recipe for my Apple, Pear, and Prune Cake
