Pear-vanilla bundt cake & creamy maple syrup icing

Do you feel autumn taking up residence? The weather is getting cooler, the rain is on the horizon... What to take advantage of to prepare for this Pear-vanilla Bundt cake & creamy maple syrup frosting!

For those who are interested, I will communicate it 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! For me, pears are really a delicious autumn fruit... I love eating them as is, but in a cake they really bring that little sweet and sugary touch that we all love!

To make this bundt nice and soft, the pear is brought here in cubes and also grated (no need to grate it finely, a large grater does the job well). 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 pod, but you can also use vanilla extract if you have some on hand.

The creamy frosting gives the cake an extra sweetness (although you can also make it without frosting). It is made partly with Philadelphia cream cheese, which really gives it a special little 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 frosting below, if you make it, don't hesitate to share it on Instagram by tagging me @liliebakery so I can see your accomplishments!

Pear-vanilla bundt cake & creamy maple syrup icing

4.88 on 8 votes

Like a sweet autumn flavor ...

Amount : 6

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Prepare in advance 45 minutes min

Cook time 40 minutes min

Total 1 time h 25 minutes min

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Ingredients 

Pear-vanilla bundt cake

• 195 g wheat or spelled flour
• 50 g light brown sugar
• 50 g dark brown 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)
• water
• 1 small handle pecan nuts

Prepare in advance 

• 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

Notes

* Don't be afraid of the amount of oil, that's what makes the cake so moist.

* Don't hesitate to adapt the amount of sugar to your taste (including maple syrup)

* You can put more pears if you want to taste the fruit more

* Can be kept in a bell in the refrigerator for a few days.

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Recipe : Dessert