This is such a perfectly moist and quick to make bundt cake. And a great way to use those seasonal pears. Everyone will absolutely love this scrumptious and unique bundt cake!
PREP TIME: 15 minutes
COOK TIME: 45 – 55 minutes/divided
TOTAL TIME: 60 – 70 minutes
INGREDIENTS
Cake
- 1 ¾ C Metta GF flour
- 1 ¼ – ½ C light brown sugar (I used the Zulka’s vegan brown sugar)
- 2 C homemade pear puree
- 2 eggs, whisked (sub egg replacement like flax eggs)*
- 6 Tbsp of any oil (I used Extra Virgin Olive Oil)
- (optional) 2 Tbsp of ground flaxseed powder (If using flax eggs)*
- (optional) 1 tsp apple cider vinegar (if using flax eggs)*
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ salt
Note: *If using flax eggs, mix 2 tablespoon of ground flaxseed with 6 tablespoons of water.
Vanilla Sugar Glaze
- ½ C powdered sugar (I used organic vegan confectioners’)
- 2 – 3 tsp of milk (I used soymilk)
- ¼ tsp vanilla extract
- Optional (sliced almonds or any other chopped nuts of your choice)
INSTRUCTIONS
- Preheat oven to 350 degrees F. Grease a 10-inch Bundt cake pan and set it aside.
- If using flax eggs, prepare it (recipe is in notes above). Set it aside for at least 5 minutes to gel.
- Next, peal and deseed about 4-5 medium sized ripe pears. Blend them to a puree in a blender. You should get about 2 cups of the puree. If not, puree another one or two because you need 2 cups of the puree for this cake to come out moist and tender.
- In a large bowl, combine all the dry ingredients (sugar, flour, baking powder, baking soda, and salt).
- Then, add the whisked eggs, oil, and vanilla extract. Stir until the batter is smooth.
- Pour the batter into the pan. Tap the sides to help the batter settle and spread evenly.
- Bake on the bottom shelf of the oven for 40 – 45 minutes. I set it initially for 42 minutes. I highly recommend that you check the cake when there is about 12-15 minutes left of baking time to see if the top is browning too much. Mine was so I covered the top with foil. When the time was up, I did the toothpick test and the cracked parts of the cake was still a bit soft so I lowered the temperature to 315 F and baked for another 5 minutes after which it was perfectly baked.
- Cool the cake in the pan for 10 minutes before removing from the pan to a wire rack. Let it cool on the rack for at least another 30-45 minutes.
- Prepare the sugar glaze and pour it on the cake once it is completely cooled. Garnish with nuts or fresh cut pears and enjoy 😊
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
