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Cupcakes

Pear Mini Bundts

Name: Pear Mini Bundts
Prep time: 25 min
Cook time: 20 min
Yield: 6
Ingredients: Poached Pears; 2 pears, peeled; 1 cup Chelsea White Sugar; 5 cups water; 1 vanilla bean, split and seeded; Bundts; 1 ½ cups of plain flour; ½ tsp baking soda; ½ tsp baking powder; ½ tsp salt; 1 tsp cinnamon; ⅓ cup whole milk; 2 eggs; ⅓ cup plain yoghurt; ½ cup Chelsea Soft Brown Sugar; 50g melted butter; Topping; 2 tsp unsalted butter, melted; ⅓ cup Chelsea Raw Caster Sugar; ½ tsp cinnamon

Preparation

25 mins

Bake

20 mins

Difficulty

Easy

Servings

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Ingredients
Method

Ingredients

Poached Pears

2 pears, peeled
1 cup Chelsea White Sugar
5 cups water
1 vanilla bean, split and seeded

Bundts

1 ½ cups of plain flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
⅓ cup whole milk
2 eggs
⅓ cup plain yoghurt
½ cup Chelsea Soft Brown Sugar
50g melted butter

Topping

2 tsp unsalted butter, melted
⅓ cup Chelsea Raw Caster Sugar
½ tsp cinnamon

Chelsea Products in Recipe

Raw Caster Sugar

Delicately flavoured with a...

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Soft Brown Sugar

This popular sugar is used...

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White Sugar

The uniform size of the...

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Method

Preheat the oven to 180 degrees (165 degrees FF). Cool the bundt tray in the fridge for five minutes then grease it liberally and add a slight dusting of plain flour before returning it to the fridge.

To make the poached pears, place the sugar and water in a saucepan over medium heat and stir until sugar has dissolved. Bring to boil then reduce heat to a simmer.

Add pears and the vanilla bean. Cook for 10 - 15 mins until pears are just tender. Allow to cool, cut into cubes and set aside.

In a mixing bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Then in a separate bowl whisk the milk, yoghurt, eggs and Chelsea Soft brown sugar then add the melted butter until well combined. Gently fold through the flour mixture and the pears.

Spoon the mixture into the bundt tins up to

5cm from the top ensuring they have a flat surface. Place in the oven for 15 - 20 mins until a skewer placed in the centre comes out clean.

Allow to cool for 5 - 10 mins then turn out onto a wire rack to cool completely.

To make the cinnamon topping - combine the sugar and cinnamon in a wide shallow mixing bowl. Using a pastry brush, brush the cakes with melted butter and dip into cinnamon mixture until well coated. Serve immediately when warm.