Can you feel autumn taking its quarters? The weather is cooling off, the rain is looming… What to take advantage of this to prepare for this Pear-vanilla bundt cake & creamy maple syrup icing!
For those who are interested, I will communicate to you at the bottom of the article the link of the mold I used for this recipe.
But let's get to our bundt cake! Pear is really for me, a delicious autumn fruit… I love to eat it as it is, but in a cake it really brings that little sweet and sweet touch that we all love!
So that this bundt is very soft, the pear is brought here in cubes and also grated (no need to grate it finely, a large grater does the trick). It's a bit like the carrot cake recipe in which we add grated carrot you know? For the vanilla side, I recommend a nice vanilla bean, but you can also use vanilla extract if you have it on hand.
The creamy frosting gives the cake extra sweetness (although you can also make it without frosting). It is partly made with Philadelphia cream cheese, which really gives a special twist (I also put it in my carrot cakes). And the delicate scent of maple syrup… What could be more autumnal?
I give you the recipe for the pear-vanilla bundt cake & creamy maple syrup icing below, if you realize it, do not hesitate to share it on Instagram by tagging me. @liliebakery so I can see your accomplishments!
Pear-vanilla bundt cake & creamy maple syrup icing
Pear-vanilla bundt cake
- 195 g wheat or spelled flour
- 50 g Light brown sugar
- 50 g whole cane sugar
- 3/4 cc baking soda
- 1/2 cc salt
- 2 small eggs
- 130 ml Colza oil
- 1 large pear, peeled, seeded and diced (Williams variety for me)
- 1 large pear, peeled, seeded and coarsely grated
- 1 vanilla pod
Creamy maple syrup icing
- 115 g nature philadelphia
- 60 ml whole liquid cream
- 2 cs Maple syrup
- 1/2 cc vanilla (grains or liquid)
- 1 small handle pecan nuts
- Preheat the oven to 165 ° traditional heat. Grease and flour a bundt cake mold (mine makes 6 cups, I give you the link at the bottom of the article).
- Combine the flour, sugars, baking soda and salt. Separately, relax the eggs with a fork and add the vanilla and oil. Pour the dry ingredients in several batches. Finish by adding the grated pear and the diced pear.
- Pour into the mold and tap on the work surface to expel any air bubbles. Bake for about 40-45 minutes instead on the bottom rack of the oven: test the doneness using a wooden pick.
- Let cool for 15 minutes in the mold then unmold on a rack until completely cooled.
- To make the icing, pour the philadelphia, cream, maple syrup and vanilla into a saucepan. Whisk everything then heat over medium heat for a few minutes to obtain a homogeneous and smooth mixture. Add water if necessary to obtain the desired consistency. Let cool until the cream can coat the cake well (neither too runny nor too thick). Pour the cream over the bundt cake.
- Sprinkle with a little pecans before serving