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Traditional Viennese Pear Bundt Cake | Moist & Fine
(0)
75 min
Under an hour
Gurkerl Küche
Ein herbstlicher Mehlspeis-Klassiker aus der Wiener Backtradition: Unser saftiger Altwiener Birnen-Gugelhupf begeistert mit feinen Birnenwürfeln, einer zarten Prise Zimt und gerösteten Mandelblättchen in der Form und im flaumigen Teig. Durch den schonend untergehobenen Eischnee gelingt der Rührteig wunderbar luftig und hält die saftigen Birnen perfekt in der Schwebe. Der ideale süße Begleiter zur nachmittäglichen Melange!
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Thoroughly grease a classic Bundt cake tin with a little soft butter and sprinkle evenly with a handful of flaked almonds (approx. 20 g) so that they adhere to the sides.
Peel and quarter the fresh pears, remove the core, and cut the flesh into small dice of approx. 0.5 cm. Gently toss the diced pears with the ground cinnamon and the remaining flaked almonds (40 g) in a bowl.
Preparation & Baking
Separate the eggs. Beat the egg whites with a pinch of fine salt using a hand mixer until stiff peaks form, and refrigerate until ready to use.
Chef's tip
For the Bundt cake, use ripe yet firm pears such as Williams Christ, Abate Fetel, or Conference. Pears that are too soft release too much moisture during baking, while firm pears stay wonderfully juicy and hold their shape.
Serving tip: This Bundt cake tastes even better on the second day, as the moisture from the pears and the cinnamon aroma have had time to infuse beautifully. For a traditional Viennese afternoon coffee, it pairs perfectly with a dollop of whipped cream and a cup of Melange.
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