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pear, walnut, chocolate bundt cake from above and topped with powdered sugar

Pear, Walnut, Chocolate Bundt Cake

This moist and spiced pear, walnut, chocolate bundt cake is sweetened by fresh pears and perfect for cozy days.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Resting Time 15 minutes
Total Time 1 hour 55 minutes
Course Breakfast, Dessert
Cuisine Austrian
Servings 16

Equipment

  • 2 mixing bowls for seperate dry and wet indgredients
  • 1 mesh sieve
  • 1 9.5 - 10" bundt pan
  • 1 cutting board
  • 1 paring knife
  • 1 blender
  • 1 handheld mixer
  • 1 rubber spatula

Ingredients
  

Dry Ingredients

  • 3 cups flour (360g weissenmehl 700)
  • 1 tsp baking soda (5g natron)
  • 2 tsp cinnamon divided (10g zimt)
  • 1 tsp ground cardamon divided (5g cardamon)
  • 2 tbsp cocoa powder (15g cocoa)
  • 1 tsp salt (5g sal)
  • 1/2 tsp ground nutmeg (2.5g muskatnuss)
  • 1 cup chopped walnuts (125g walnuss)

Wet Ingredients

  • 3/4 cup granulated sugar (150g zucker)
  • 1 tsp vanilla sugar (5g vanilla zucker)
  • 1/2 cup vegetable oil (119g rapsol)
  • 2 eggs room temperature
  • 12 medium bosc pears, peeled and cored makes: 2/3 cup pear puree & 3½ cups cubes left whole in the cake.
  • 1/2 banana
  • 1 tbsp butter divided

Instructions
 

  • Preheat oven to 200°C (400°F).
  • Peel and core pears while oven is pre-heating.
  • Cut pears cut into ½”cubes: 
    3 cups for pear puree.
    Set aside 3 1/2 cups for the cake.
  • Pear puree: In the bundt pan, add roughly 3 cups, 1 tsp. cinnamon, 1/2 tsp. cardamon, 1 tsp. butter, and place in the pre-heated oven.
  • Bake for 15 minutes or until soft and tender.
  • Remove the baked pears from the oven and puree in blender until smooth.  This should yield 2/3 - 1 cup pear puree.
  • Reduce the oven temperature down to 160°C (350°F)
  • Sift together dry mixture:  flour, baking soda, 1 tsp. cinnamon, cardamon, cocoa powder, nutmeg, and salt.
  • Fold walnuts into dry mixture.
  • Mix wet mixture: sugar, vanilla sugar, eggs, pear puree, banana, and vegetable oil and mix with handheld mixer.
  • Fold cubed pears into wet mixture.
  • Add dry mixture into wet mixture cup by cup and mix with a rubber spatula. 
    Mix until it has a consistent sticky texture and no dry lumps. 
  • Grease bundt pan with remaining butter.
  • Add mixture to bundt pan.
  • Bake for 55-70 minutes. Check to make sure it is baked through and a knife comes out clean before removing from the oven.
    (Depending on how juicy the pears are, the consistency can change the baking time).
  • Let bundt pan cool for 10-15 minutes on a wire rack.
  • Loosen the cake around the edges with a knife to ensure the cake is easily removedfrom the pan and flip over onto a plate.
  • Garnish with powdered sugar, fresh pears, or whipped cream and enjoy.

Notes

Pears can vary in size and tenderness.  Ours may have bruises, worms, or spots where the bees nibbled on them first, and I cut those areas out. 
Pear quantities are as close to what I can base on an average pear in the grocery. 
This can also vary the baking times.   
If you have additional pears or pear puree, that's okay- they are tasty on their own. 
Keyword Autumn