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Chocolate pear Bundt cake with rum flavoring
A cocoa Bundt cake with pear pieces and rum flavoring, made with a simple mixed batter. Bakes for 45 minutes at 180°C and makes 1 cake.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 45 min
- Total time
- 1 hr 5 min
- Temperature
- 180 °C (350 °F)
- Servings
- 1 Bundt cake
- Difficulty
- Easy
This moist cocoa and pear Bundt cake is flavored with rum and has pear pieces pressed into the batter. The recipe is based on a classic printed on a packet of vanilla sugar, but instead of using light and dark batters, the entire batter is flavored with cocoa. Butter is beaten with sugar, eggs, and rum flavoring, then milk and the flour-cocoa mixture are added alternately. The cake bakes for 45 minutes at 180°C (350°F).
Ingredients
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Instructions
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Tip: To make a two-tone cake, mix a light batter and a cocoa batter separately. In this version, the entire batter contains cocoa.
Beat the butter with the powdered sugar, vanilla sugar, eggs, a pinch of salt, and rum flavoring. Combine the flour with the baking powder and cocoa powder, then add it alternately with the milk. Pour the finished batter into the prepared pan.
Peel and core the pears, cut them into pieces, and press them into the batter. Bake in a preheated oven at 180°C (350°F) for 45 minutes.
Let the cake cool in the pan, then turn it out onto a plate. Dust with powdered sugar and drizzle with chocolate.
Tip: Replace the pears with other fruit, walnuts, almonds, or hazelnuts if desired.
Tip: Choose ripe but firm pears, since soft ones would get crushed when pressed into the batter. Distribute the pieces evenly around the pan so that every slice contains fruit.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 237 kcal
- Protein
- 3.9 g
- Carbohydrates
- 35 g
- of which sugars
- 16 g
- Fat
- 9.9 g
- of which saturates
- 5.8 g
- Fiber
- 2.5 g
- Salt
- 0.3 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Kakaovo-hruškový veniec s rumovou arómou
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