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Mini Burnt Butter & Pear Bundt Cakes Recipe


  • 115 grams Butter
  • 210 grams Flour
  • 200 grams Caster Sugar
  • 3 Eggs
  • 1 teaspoon (5 grams) Vanilla Bean Paste
  • 1/2 (2.5 grams) teaspoon of Sea Salt
  • 120 ml Almond Milk
  • 3 Pears (cubed)


  • Pre-heat the oven to 180º Celsius (165º Celsius fan forced). Spray the bundt pan with vegetable oil, if you don't have an oil spray, just pour a little oil into the pan and spread the oil all round with a bit of cling-wrap wrapped around your fingers.
  • In a saucepan, melt the butter until it starts to foam. Be careful as you want to take it just to the edge, but not over.
  • Remove from the pan and let cool (until it starts to slightly harden up again)
  • In a stand mixer, beat the butter and sugar until combined.
  • Slowly add in the eggs (one at a time) until fully incorporated.
  • Add in half of the flour and salt, vanilla bean paste and almond milk.
  • Once the mixture is fully incorporated, add the remaining dry ingredients and mix thoroughly. Remove the bowl from the stand mixer.
  • Finally drop in the cubed pears and mix with a wooden spoon or a spatula.
  • Bake in the oven for 15-20 minutes or until a wooden skewer comes out clean. Let cool in the pan for 10 minutes before removing from the pan.
  • Serve with a sprinkle of icing sugar.