chocolate pear bundts // frangelico caramel icing

i wasn't quite sure how this recipe was going to turn out

the idea sounded great - chocolate, pears baked into min bundt cakes topped with hazelnuts

these cuties turned out better than i expected - it was love at first bite

pears, cinnamon and vanilla are the super stars of this recipe

this is another recipe that will make your home smell so very good

pears start appearing in early autumn and are in abundance throughout the fall 

the bundts are adorned with a frangelico spiked caramel icing

the finale includes topping these beauties with hazelnuts which pair well with pears and chocolate

chocolate pear bundts would make an impressive addition to any thanksgiving dessert table -

showcasing the simplicity of fall flavors

Chocolate Pear Bundts ~ Frangelico Caramel Icing

makes 4 mini bundts or (1) 8 inch cake round

you will need:

for the cake

• 2 1/4 cups all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/3 cup baking cocoa
• 1/2 cup packed brown sugar
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/4 cup canola oil
• 1/2 cup apple sauce
• 1/3 cup cold water
• 1tsp pure vanilla
• 1 medium pear - medium dice

for the icing

• 1 1/2 tbsp butter
• 1 1/2 tbsp packed brown sugar
• 1 1/2 cups sifted powder sugar
• splash of milk
• 1 tbsp frangelico
• 4 tsp chopped hazelnuts

assembly

for the cake

• pre-heat oven to 350*; grease the bundt pans or 8-inch round cake pan
• combine all ingredients through vanilla and mix until smooth
• fold in pears
• evenly divide batter amongst mini bundt pans or pour batter into round cake pan
• bake for 20-23 minutes or until a cake tester (tested in the center) comes out with a few moist crumbs
• cool cakes completely prior to frosting

for the icing

• in a small sauce pan over medium heat combine butter, brown sugar & frangelico
• cook over medium heat until sugar has completely dissolved
• remove from heat and add a splash of milk (about 1 - 2 tbsp)
• in 1/2 cup increments stir in powdered sugar until desired consistency is reached
• frost cake(s) immediately
• top with hazelnuts

Print this Recipe