Pear mini bundt cakes

Difficulty: 2/5

Preparation and cooking time: 1 hour and 45 minutes

Servings: 8 (16 mini cakes total, 2 mini cakes per serving)

Cost per serving: $1.60 (total cost: $12.80)

Cost per 2000 kcal: $6.99

Nutrition facts per serving
CALORIES PER SERVING (kcal): 458         (calories in whole recipe: 3664)
Proteins	21%	11.8g	Protein: lysine	19%	0.4g
			Protein: methionine	19%	0.2g
			Protein: isoleucine	21%	0.4g
Carbohydrates	56%	73.5g	Fibers	30%	11.4g
			Net carbs	n/a	62.1g
			Sugars	n/a	29.9g
Fats	26%	17.0g	Omega-3	4%	0.1g
			Omega-6	29%	5.0g
			Saturated fats	n/a	3.1g
Vitamin B1	23%	0.3mg	Vitamin B2	12%	0.2mg
Vitamin B3	31%	5.0mg	Vitamin B5	14%	0.7mg
Vitamin B6	26%	0.3mg	Folate	12%	48.5μg
Vitamin A	0%	1.4μg	Vitamin C	3%	3.2mg
Vitamin E	20%	3.1mg	Vitamin K	5%	6.3μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	12%	127.4mg	Copper	45%	0.4mg
Iron	36%	2.9mg	Magnesium	28%	115.8mg
Manganese	115%	2.7mg	Phosphorus	40%	286.1mg
Potassium	12%	602.3mg	Selenium	59%	32.5μg
Zinc	16%	1.9mg	Sodium to taste

Ingredients:

DRY INGREDIENTS

• 3 cups whole-wheat flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp ginger powder
• 1 tbsp cinnamon powder
• 3 cubed pears

WET INGREDIENTS

• 1 3/4 cups warm water
• 1 1/2 cups date paste/blended dates (if you can't find reasonably cheap date sugar, you can buy Anthony's Date Sugar - this is an affiliate link, and it helps this site to buy from it)
• 1/2 cup peanut butter
• 1/4 cup peanut oil
• 2 tsp vanilla extract (optional)

FOR THE CARAMEL SAUCE

• 1 cup soy milk
• 1/3 cup date paste/blended dates
• 1/4 tsp salt

Instructions:

• Pre-heat oven to 200°C.
• In a large bowl, sift all of the dry ingredients except the pears.
• In a medium bowl, whisk together all of the wet ingredients until evenly dissolved
• Make a well in the dry ingredients, and whisk in the wet ingredients inside the well until evenly distributed.
• Fold the pears inside the cake batter.
• Put in about 2 tablespoons of the cake batter in each mini bundt cake silicone pan (or greased mini bundt cake pan). Flatten out the top with a spatula. Cook for 20 minutes, or until a toothpick comes out clean after inserting it in one of the cakes. Let the cakes cool for 1 hour before dressing them with the caramel sauce.
• Meanwhile, in a small pot, bring the caramel sauce ingredients to a simmer. Set aside once the sauce has thickened to a gravy-like consistency.

Serving:

Place a few cakes on a plate and drizzle with the caramel sauce. Sprinkle powder sugar on top for added sweetness. The cakes and also be dipped upside down in the caramel sauce to achieve a glaze.