Belle Helene Bundt Cake #BundtBakers

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I joined #BundtBakers


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

BundtBakers

I joined the group right on time to participate in October's event which has caramel as a theme and was hosted by Lauren from the lovely Sew you think you can cook blog! Thanks Lauren.


#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is caramel and our creative host is Lauren of Sew You Think You Can Cook. If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #BundtBakers homepage.
And don’t forget to take a peek at what other talented bakers have baked this month:


Belle Helene Bundt Cake

 Grease a  22 cm Gugelhupf  mould
Oven temperature 180C/ 350F/gas 4

For the dough:
350 g flour
50 g corn flour
2 tsp baking powder
160 g light brown sugar
10 g vanilla sugar
250 g soft butter
5 eggs
5 tbsp milk
handful of chocolate chips or grated chocolate
all the ingredients at the room temperature

For the caramel pears:

 380g caster sugar
juice and zest of 1 lemon and 1 orange
1 cinnamon quill
1 star anise
half vanilla bean
4 - 5 smaller pears, peeled, halved, cores removed
60 ml dessert wine
40 ml double cream
20 g butter

Start by making the Caramel pears, combine sugar, zest, juices, spices and vanilla seeds with 0.5l water and stir over medium to high heat until sugar dissolves. Add pears and cover the pan with a round baking paper, weight with a plate and bring to simmer for about 20 minutes. Remove pears from liquid and let them cool and drain. Strain the liquid into a clean pan and cook over medium-high heat until mixture turns caramel - about half an hour. At the end, add dessert wine, cream and butter and stir to combine. Set aside.

Beat the butter and sugars together, add milk and the eggs, one at the time, then stir in the rest of the dry ingredients. Spoon the batter to cover the bottom of the greased mould, the arrange the pear slices (you can cut them into quarters) thinner side down, slowly tuck in and cover with the rest of the batter. Bake for at least 50 minutes. Do the toothpick test before you take it out. Leave it for a few minutes in the mould, then turn out the a cooling rack.
Move to the serving plate and spoon the caramel over it.



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