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Pear-rosemary Bundt Cake (Bundt cake de peras y romero)






Im really impress as time goes by and especially for me this year. (After my mom passed, sometimes I think the time stop but not)

Here we are at the end of winter and spring begins. And for many of you Fall, I love Autumn is my favorite time.

I can not stand the heat and the summers are very hot here. The good thing is the fruit and being able to swim, everything has something good.

Getting to the point about a week ago I made this recipe, we have had many pears and  are delicious so this recipe is good when you have ripe pears or not.
I love  bundt cakes always look good and they are eaten  very fast here.
I love it with a cup of tea or coffee.
It is adapted from one of my favorite cooking magazines: 
Bake from Scratch.

A hug for all and thanks by coming !





Pear-rosemary bundt cake


Ingredients

about 6 to 7  medium  ripe pears 
1 teaspoon lemon zest
3 tablespoon  fresh lemon juice
170 grams plus 2 tablespoons honey, divided
1/2 tablespoon fresh rosemary sprigs
1/2 cup (113 grams) unsalted butter softened 
1 cup (220 grams) firmly packed brown sugar
1/2 cup canola oil
2 large eggs
80 grams greek yogurt 
1 teaspoon vanilla extract
3 cups (375 grams) all purpose flour
2 teaspoons baking soda 
1 teaspoon ground cinnamon
1/2 teaspoon salt
browned butter pear glaze (recipe follow)

Method

Preheat oven 190°c (375°F) 
Grease and flour a 10 inch (25 cm diameter) Bundt pan.
Set aside.
Peel, core and chop pears into pieces.
Place on a pan. Add lemon juice, lemon zest, 2 tablespoon of honey and rosemary, tossing  ingredientes to coat.
Roast until lightly caramelized and fragant, about 20 minutes, let cool completely
Reserve 1 cup of chopped pears, Transfer remaining pears to the container of a blender and puree until smooth.
Reduce oven temperature to 180° (350°F).
In the bowl of a stand mixer beat butter, brown sugar and oilat medium high speed until  fluffy.
Add eggs one at time,beating well after each addition.
Beatin 1 cup pear puree, yogurt, vanilla and remaining 1/2 cup honey.
In a large bowl whisk together flour,baking soda,cinnamon and salt.Reduce mixer speed to low. Gradually add flour mixture to butter mixture beating just until combined. Fold in reserved chopp pears .
Pour batter into prepared pan .
Bake until a wooden pick inserted near center comes clean, bake about 40 to 45 minutes. Let cool in pan for 10 minutes.
Remove from pan and let cool on a wire rack.
Spoon browned butter pear glaze over the cake letting glaze run down the sides of cake.
Let glaze set before slicing.

Brown butter pear glaze

1/4 unsalted butter 
1 cup confectioners sugar
2 tablespoons pear puree
reserved from Bundt cake
1 tablespoon honey
1/4 teaspoon salt

In a small saucepan melt butter over medium heat.Cook until butter turns a medium brown color and has a nutty aroma, about 10 minutes . Remove from heat.
In a medium bowl combine confectioners sugar, pear puree, honey and salt. Add brown butter to sugar mixture, whisking until combined. 




print recipe here






















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