Moist Pear Bundt Cake with Chocolate Glaze
Ingredients
For the dough
- 3 fresh pears
- 3 tbsp lemon juice
- 250g butter
- 250g sugar
- 1 packet vanilla sugar
- 1.5 tsp ground cinnamon
- 6 large eggs
- 400g all-purpose flour
- 100g cornstarch
- 1 packet baking powder
- 150ml milk
Additionally
- 150g chocolate glaze
- Butter, for greasing the pan
- Flour, for dusting the pan
Preparation
Grease a 24 cm Bundt pan with butter and dust with flour
Preheat the oven to 170°C (340°F) conventional or 150°C (300°F) fan-forced
Peel the pears and cut into rough cubes, then drizzle with lemon juice
In a mixing bowl, beat softened butter with two-thirds of the sugar (about 165g) for 5 minutes until creamy
Separate the eggs, then gradually add the egg yolks
Add vanilla sugar and ground cinnamon, and mix well
In a separate bowl, beat egg whites with the remaining sugar (about 85g) until glossy stiff peaks form; refrigerate until needed
In another bowl, mix and sift the remaining dry ingredients
Fold the dry ingredients into the batter in three portions
Gently fold in one-third of the beaten egg whites, then mix in the milk
Fold in the remaining egg whites
Gently fold in the prepared pear cubes
Pour the batter into the prepared pan
Bake for about 50 minutes until golden brown
Cool on a wire rack, then unmold and let cool completely
Melt the chocolate glaze according to package instructions and pour over the cake
