The pumpkin, walnut, and pear bundt cake is a delicious dessert that will keep you good company on cool autumn mornings. Equally delightful for a snack, it surprises with its softness and goodness.
A perfectly moist cake thanks to the presence of pumpkin pulp and pears, it also contains all the flavor of walnuts that, ground into flour, are added both to the batter and on top, coarsely ground to give crunchiness as well as flavor.
I finally decided to add an extra touch of indulgence by sprinkling grated white chocolate on top.
You can skip this step if you like, but if you do as I did, you will be surprised at how well it pairs with the other ingredients.
In short, a dessert to discover!
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 221.97 (Kcal)
- Carbohydrates 24.97 (g) of which sugars 13.61 (g)
- Proteins 4.80 (g)
- Fat 12.19 (g) of which saturated 1.18 (g)of which unsaturated 4.89 (g)
- Fibers 1.34 (g)
- Sodium 45.47 (mg)
Indicative values for a portion of 48 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
Ingredients
- 1 3/5 cups all-purpose flour
- 3/4 cup sugar
- 5 1/4 oz walnuts (shelled)
- 7 oz pumpkin (cleaned)
- 3 pears (ripe Coscia)
- 1/3 cup sunflower oil
- 3 eggs (medium)
- 1 packet baking powder
- 1 pinch salt
- 1 packet vanillin
- 1 tbsp white chocolate (or powdered sugar as needed)
Tools
- Blender / Mixer
- Electric Whisk
- Mold for bundt cake flared bottom 9 inches
Preparation
To prepare the pumpkin, walnut, and pear bundt cake, start by finely blending 2 1/2 oz of walnuts with a tablespoon of flour taken from the total.
Then coarsely chop the remaining 2 3/4 oz.
Clean the pumpkin by removing the skin, seeds, and inner filaments, then cut it into cubes.
Finally, clean the three pears, cut two into cubes, and slice one into thicker wedges, which we will use for the surface.
Cover the bowl containing them with some plastic wrap.
Once these preliminary operations are completed, in a mixer blend the pumpkin with oil and salt until as fine as possible.
Then, using the electric whisk, beat the egg whites until stiff and separately beat the yolks with sugar and vanilla.
Sift the baking powder with the flour and set aside.
To the yolk mixture, add the pumpkin, the sifted flour with the baking powder, and while continuing to mix with the electric whisk, add the finely ground walnuts and the cubed pears.
Finally, fold in the egg whites with a spatula, working from bottom to top.
Pour the mixture into a well-greased and floured or parchment-lined bundt cake mold, arrange the pear wedges on the surface in a radial pattern.Finally, sprinkle with the coarsely chopped walnuts.
Bake at 350°F in a preheated oven for about 45 minutes, in static mode, in the middle of the oven.
Adjust according to your oven and always do the toothpick test before removing from the oven.
If desired, as soon as it’s out of the oven and while it’s still hot, sprinkle the bundt cake with grated white chocolate.
To make thin flakes, you can use a vegetable peeler.
Wait for the bundt cake to cool before removing it from the mold.
If you didn’t add chocolate on top, you can now sprinkle with powdered sugar.
Our pumpkin, walnut, and pear bundt cake is ready.
Storage
It keeps for 3 to 4 days at most, in an airtight container or under a glass dome at room temperature.
It keeps for 3 to 4 days at most, in an airtight container or under a glass dome at room temperature.
Here is a selection of products that are definitely useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
