Pear and poppy seed bundt cake

Ingredients for 1 servings:

• 100 g poppy seeds, ground
• 100 g butter
• 150 g powdered sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 large eggs
• 1 cup of crème fraîche, 125g
• 20 g sugar
• 150 g flour, grippy
• 1 tsp, leveled baking powder
• 400 g pear(s), ripe, e.g. Williams
• Butter, flour for the mold
• Powdered sugar, for sprinkling

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Toast the poppy seeds in a dry pan for about 6 minutes, stirring constantly, then let cool. Beat the room-temperature butter with the icing sugar, vanilla sugar, and a pinch of salt for about 5 minutes until fluffy. Separate the eggs. Gradually beat the egg yolks into the butter. Gradually stir in the crème fraîche. Beat the egg whites until stiff peaks form. Gradually beat in the sugar and beat vigorously again. Mix the flour with the poppy seeds and baking powder and fold into the yolk mixture alternately with the beaten egg whites. Carefully fold the peeled, cored, and diced pears into the batter. Pour the batter into a greased and floured 2-liter pan and bake in a preheated oven at 180°C for about 50 minutes. Let the Bundt cake cool for about 20 minutes, then turn out onto a wire rack and let cool. Sprinkle with icing sugar.