Pear and Walnut Bundt Cake
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 10mins
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- Serves
- 10
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- Calories
- 514
This cake takes a bit longer to make but is worth it. The pears and syrup stop the sponge from drying out and sweeten the cake (if your pears are already quite sweet you can leave out the maple syrup) and the creamy, nutty icing adds even more flavour.
recipe updated Dec 5, 2025
Ingredients
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- Pear
- 200 g
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- Egg
- 5
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- Muscovado sugar
- 80 g
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- Vegetable oil
- 250 g
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- Plain flour
- 400 g
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- Baking powder
- 1 tablespoon
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- Almond milk
- 150 g
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- Maple syrup
- 2 tablespoons
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- Ground ginger
- 2 teaspoons
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- Ground nutmeg
- ¼ teaspoon
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- Walnuts
- 50 g
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- Almond butter
- 30 g
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- Almond milk
- 2 tablespoons
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- Maple syrup
- 1 teaspoon
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- Vanilla extract
- ½ teaspoon
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- Walnuts
- as needed
Tools
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Oven
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Prospero
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Bundt pan - 20cm (8")
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Small bowl
Step preview
- Grease and flour a Bundt tin
- Preheat the oven - 180ºC
- Fit the K-Beater
- Add the ingredients into the appliance bowl
- Mix until combined - about 2 minutes, speed Min
- Then add the next ingredients
- Mix until combined - about 30 seconds, speed Min
- Pour the batter into the prepared Bundt tin
- Bake until golden brown - 55 minutes, 180ºC
- Remove from the oven and let cool
- Add the ingredients into a clean bowl and mix until combined
- Drizzle icing on the cake
- Decorate with nuts
- Serve