Mini Pear Bundts

Poached Pears:

• 2 pears, peeled
• 1 cup CSR White Sugar
• 5 cups water
• 1 vanilla bean, split and seeded

Bundts:

• 1½ cups of White Wings plain flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ⅓ cup whole milk
• 2 eggs
• ⅓ cup plain yoghurt
• ½ cup CSR Brown Sugar
• 50g melted butter

Topping:

• 2 tbsp unsalted butter, melted
• ⅓ cup CSR Caster Sugar
• ½ tsp cinnamon

1. Preheat the oven to 165°C fan-forced. Cool the bundt tray in the fridge for five mins then grease it liberally and add a slight dusting of plain flour before returning it to the fridge.
2. To make the poached pears, place the sugar and water in a saucepan over medium heat and stir until sugar has dissolved. Bring to boil then reduce heat to a simmer.
3. Add pears and the vanilla bean. Cook for 10–15 mins until pears are just tender. Allow to cool, cut into cubes and set aside.
4. In a mixing bowl, combine the flour, baking soda, baking powder, salt and cinnamon.
5. In a separate bowl whisk the milk, yoghurt, eggs and brown sugar then add the melted butter until well combined. Gently fold through the flour mixture and the pears.
6. Spoon the mixture into the bundt tins up to 1.5cm from the top ensuring they have a flat surface. Place in the oven for 15–20 mins until a skewer placed in the centre comes out clean. Allow to cool for 5–10 mins then turn out onto a wire rack to cool completely.
7. To make the topping, combine the sugar and cinnamon in a wide shallow bowl. Using a pastry brush, brush the cakes with melted butter and dip into cinnamon mixture until well coated. Serve immediately when warm.