Also available inDeutsch Italiano Español Português Français

Pear and Hazelnut Bundt Cake with the Monsieur Cuisine

Shared by CookAdapt · written for Monsieur Cuisine

Your Monsieur Cuisine does 6 of 66 min for you

⁦1h 30min⁩Cook

Per serving · estimated

416 kcal6 g Protein46 g Carbs21 g Fat

No Monsieur Cuisine? Adapt it to your machine

≈ 4 servings (estimate)

Quantities

Ingredients

Instructions

Here Monsieur Cuisine does little: most of the work happens in the oven or on the hob.

Monsieur Cuisine · 10Chop hazelnuts · Chop pears · Cream butter · Scrape down, mix +6

By hand · 8Set hazelnuts aside · Add lemon to pears · Drain pears · Remove half +4

Oven or hob · 1hBake

Chop hazelnuts

Add 125 g shelled hazelnuts to the mixing bowl and chop for 10 sec / speed 10.

ChopTime00:10Speed10

Set hazelnuts aside

Remove the chopped hazelnuts from the mixing bowl and set aside.

By hand

Chop pears

Peel 400 g pears, remove the cores and cut them into large chunks. Place them in the mixing bowl and chop for 8 sec / speed 5.

ChopTime00:08Speed5

Add lemon to pears

Squeeze the lemon. Add the juice of ½ lemon to the pears and mix with the spatula. Set aside the other half of the juice for the glaze.

By hand

Drain pears

Pour the pears into a sieve set over a container and let drain.

By hand

Cream butter

Add 250 g softened butter, 200 g sugar and 1 pinch of fine salt to the mixing bowl. Mix for 1 min / speed 4.

MixTime01:00Speed4

Scrape down, mix

Scrape the batter down from the sides of the mixing bowl with the spatula, then mix for another 1 min / speed 4.

MixTime01:00Speed4

Incorporate eggs

Start Dough mode 1 min 30 sec / speed 4 and gradually add 4 eggs through the lid opening, until the batter is smooth.

KneadTime01:30Speed4

Add flour

Mix 400 g flour and 2 tbsp baking powder, then add to the mixing bowl with 50 ml milk. Start Dough mode 1 min 30 sec / speed 4.

KneadTime01:30Speed4

Remove half

Remove half of the batter and set aside in a mixing bowl.

By hand

Pear batter

Add the drained pears to the remaining batter in the mixing bowl and mix for 10 sec / speed 5.

MixTime00:10Speed5

Fill pan

Pour the pear batter into a greased 2 L kugelhopf pan.

By hand

Hazelnut batter

Return the reserved batter to the mixing bowl, add the chopped hazelnuts and 75 ml milk. Start Dough mode 30 sec / speed 4.

KneadTime00:30Speed4

Marble batters

Spread the hazelnut batter over the pear batter and lightly swirl the two batters together with a fork.

By hand

Bake

Bake for 60 min in an oven preheated to 180°C. If necessary, cover with a sheet of aluminum foil at the end of baking so the top doesn't burn.

Stove or oven

180°C · 60 min

Cool, unmold

Let the kugelhopf cool on a cooling rack, then unmold it.

By hand

Clean mixing bowl

Clean and thoroughly dry the mixing bowl.

By hand

Grind powdered sugar

Add 150 g powdered sugar to the clean, dry mixing bowl and grind for 5 sec / speed 6.

ChopTime00:05Speed6

Prepare glaze

Add the remaining juice of ½ lemon (about 1 tbsp) and 1 tbsp dark rum, mix for 10 sec / speed 5. If necessary, add the remaining 1 tbsp dark rum and briefly mix again.

MixTime00:10Speed5

Glaze kugelhopf

Brush the kugelhopf with the glaze and let dry.

By hand

Step 1, as written for the Monsieur Cuisine

ChopTime00:10Speed10

Similar recipes

All Monsieur Cuisine recipes

Cook this hands-free with step-by-step guidance — get the free CookAdapt app