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Add a photoLight, airy and aromatic little bundt cake, very easy to make.
Ingredients
- 125 g butter, room temperature
- 125 g brown sugar
- 2 eggs
- 250g flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tbs ground cardamom
- 4 tbs milk
- 250 g canned pears (or other fruit of your choice), without syrup
Directions
- In a bowl, beat butter with brown sugar until creamy. Beat in eggs one by one.
- Add baking powder, salt and ground cardamom to flour, mix and combine. Add flour to the butter mixture, mix and combine.
- Dilute the mixture with milk.
- Cut the pears into small pieces, stir into the cake mixture.
- Pour mixture into the bundt cake mold greased with butter.
- Bake the cake in preheated oven at 180°C for 35-40 minutes or until done (the trick with a toothpick).
- Leave the cake to cool completely, and only then remove it from the mold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 6 servings | |
| Calories 440 | |
| Calories from Fat 169 | 38% |
| Total Fat 19.2g | 24% |
| Saturated Fat 11.42g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 872mg | 36% |
| Potassium 144mg | 4% |
| Total Carbs 61.09g | 16% |
| Dietary Fiber 2.4g | 8% |
| Sugars 27.82g | 19% |
| Protein 6.83g | 11% |
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Reviews
May 28, 2011
Laka, this looks amazing! I have a bundt pan in my cupboard, looking very lonely and unused. I will try this very soon. Thanks for sharing!
July 21, 2011
Our freshly picked, perfectly ripe Bartlett pears were used rather than canned. A simply outstanding cake! I made a glaze frosting with a pear liqueur reduction, lemon zest and confectioners sugar. Over the top! Thanks, Laka!1 replyI've cooked/tasted this recipe!This is a variation
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