Every year I make homemade jams and preserves, and I always end up making so many that I have an abundance… and I pretty much eat them all myself! To find a way to use them up, this year I created a bundt cake filled with pear jam and walnuts.
I was a little skeptical: I had never tried it before and, knowing I would bring it to dinner, I feared criticism. Instead… surprise! Everyone liked it and asked for seconds… and even thirds from some guests.
You just have to try it yourself: I’m sure it will win everyone over!
- Difficulty: Medium
- Cost: Budget
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 18
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7 tbsp (about 3.5 oz) butter
- 1/2 cup (about 4.2 oz) sugar
- 1 2/3 cups all-purpose flour
- 1/3 cup (about 2.5 oz) cornmeal
- 1/3 cup milk
- 3 eggs
- 1 packet vanillin (vanilla powder)
- 1 1/2 packet baking powder (for cakes)
- 1 cup pear jam
- 1/4 cup (about 1 oz) walnuts
Tools
- Bundt / tube pan
Preparation
To prepare the bundt cake filled with pear jam and walnuts, start with the basic batter.
Melt the butter in a small saucepan or in the microwave and let it cool slightly. In the meantime, in a large bowl, combine sugar, vanillin and eggs and beat with the whisk at medium speed. Lower the speed and add the melted butter, mixing for a few seconds.
Sift the two flours and add them little by little to the mixture, continuing to whisk at low speed. When the flours are completely incorporated, add the milk and finally the baking powder, stirring until you obtain a smooth batter without lumps.
Take a bundt/tube pan with a diameter of 8 2/3 in (22 cm), butter and flour it. Pour half of the batter into the pan and level with a spatula if necessary. Spread the pear jam on top, leaving about 1/4 inch around the edges. Sprinkle with the walnut halves, coarsely chopped: I broke them slightly by hand, but you can help yourself with a knife.
Cover with the remaining batter and slightly level the surface if necessary.Bake in a preheated oven at 356°F for 40-45 minutes.
Let cool completely before serving.
Tips and storage
When baking is complete, let the bundt cake cool slightly and, if you like, dust it with powdered sugar.
Store under a glass dome for about 3 days, keeping all its softness and the taste of pears and walnuts.
