Stout and Coffee Bundt Cake with Roasted Pears. A lovely and moist home-style bundt cake with the added richness of coffee, roasted pears and mascarpone to serve.
1 Nespresso rosabaya de
Columbia coffee pod
1 cup stout
230g butter, chopped
⅔ cup sour cream
2½ cups plain flour, sifted
2 tsp baking soda
2 cups dark brown sugar
3 beurre bosc pears, halved
⅓ cup dark brown sugar
50g unsalted butter, melted
1 Nespresso rosabaya de Columbia coffee pod
¼ cup icing sugar, sifted
Preheat oven to 180°C. Use the coffee pod and the ristretto setting to extract coffee from your Nespresso machine or make 25ml strong black coffee.
Place coffee in a small saucepan with stout and butter over a medium heat. Stir until butter dissolves and mixture is combined. Set aside to cool slightly.
Place eggs and sour cream in the bowl of an electric mixer and beat until well combined. Add beer mixture and beat until combined. Add flour, baking soda and sugar and beat until mixture is just combined.
Pour mixture into a very well greased bundt tin and bake for 40 minutes or until a skewer comes out clean. Allow cake to cool in the pan for 10 minutes before turning out on a wire rack.
To make roasted pears, increase oven temperature to 200°C. Place pears in a baking dish, cut-side up. Combine sugar, butter and ¼ cup boiling water and spoon over pears. Bake for 40 minutes or until pears are tender and golden brown. Reserve syrup.
To make the coffee mascarpone, use the coffee pod and the ristretto setting to extract coffee from your Nespresso machine or make 25ml strong black coffee. Set aside to cool. Whisk mascarpone, icing sugar and coffee together.
Serve the cake brushed with pear syrup, roasted pears and coffee mascarpone