Chocolate Roasted Pear Cake… because it’s fall and because chocolate and pears are amazing together! Made with roasted pears, cinnamon, nutmeg, vanilla, and cocoa powder. As for the finish? It’s generously coated with cinnamon sugar and drizzled with an easy two ingredient icing. This cake is moist, perfectly sweet and so delicious!
BAKING WITH PEARS
This Chocolate Roasted Pear Cake is one of my favorite treats for fall. Pears are one of those sweet, but not too sweet fruits that I crave this time of the year. Not only are pears perfect for fall…..they are also perfect when combined with chocolate!
PEARS ADD MOISTURE
In addition to adding a hint of their mild flavor and sweetness, pears add so much moisture to baked goods! For this recipe, we roast the pears til they’re soft then then puree them. The pureed pears moisturize the cake in a way applesauce also does when used in cake recipes.
OTHER PEAR AND FRUIT RECIPES
If you know you love baking with pears and other fruit, I know you’ll enjoy my Pear and Peach Upside Down Cake! Also, if you’re pleasantly surprised by how delicious and moist pear and chocolate taste together, check out my Double Chocolate Zucchini Bread!
WHAT’S IN THIS CHOCOLATE ROASTED PEAR CAKE?
- Fresh Pears
- Lemon Juice
- Unsalted Butter (Room Temperature)
- Oil (Canola or Vegetable)
- Granulated Sugar
- Brown Sugar
- Vanilla Extract
- Cocoa (Dutch Processed or Natural Cocoa)
- Baking Soda
HOW TO MAKE CHOCOLATE ROASTED PEAR CAKE
Something about the sound of pears and chocolate together sounds a bit gourmet, but this cake is pretty effortless!
The first step is to roast and puree the pears. To do this, just peel and core the pears then slice them. Spread the pears on a baking sheet lined with parchment paper. Squeeze half a lemon over the pear slices and sprinkle a bit of sugar over them. Once roasted, puree the pears and set them aside.
Next, take out two bowls. Sift the dry ingredients together to combine them in one bowl.
In the other bowl, you’ll cream the butter, oil and sugars. Mix in the eggs, vanilla, buttermilk and pureed pears. Make sure to scrape down the sides of your bowl after each addition.
Stir the dry ingredients into the wet then pour the batter into the prepared pan. Bake 53-57 minutes. Use a toothpick to check for doneness. You can also use your fingertip to gently press the top of the cake. If it springs back, it’s done!
Cool in pan on a wire rack for 30 minutes then carefully invert onto a wire rack and allow to cool completely.
HOW TO PREVENT YOUR CAKE FROM STICKING TO YOUR BUNDT PAN?
There’s nothing like taking the time to bake a bundt cake and having part of it stick to the pan! Luckily there are some simple tricks that make removing the cake easier.
GREASE YOUR PAN REALLY WELL
The most important thing is to make sure to grease your pan reaalllllly well! Bundt pans have a lot of little nooks and folds, so you want to make sure they’re all greased, the middle tube of the pan as well and from top to bottom.
Bundt pans have more folds and nooks than traditional cake pans which makes them a little harder to grease. If you have a silicone pastry brush, now would be a good time to use it.
USE MELTED SHORTENING OR NONSTICK SPRAY
I haven’t had any problems using butter, but have read that milk solids in butter can cause the cake to stick to the pan. Because of this, I switched to using melted shortening. You can also use a nonstick vegetable oil spray.
USE ALMOND FLOUR OR GRANULATED SUGAR
I grew up greasing my bundt pans with butter and dusting them with flour. I’ve had mixed success with this. King Arthur Baking Company has a great article on How to Prevent Bundt Cakes From Sticking Handle the Heat has a similarly informative article called How to Prevent Bundt Cake from Sticking. Both articles recommend sprinkling granulated sugar or almond flour in place of flour over the greased pan.
GREASE THE PAN RIGHT BEFORE ADDING THE BATTER
Grease your pan right before adding the batter. I typically prepare my cake pans before I make my batter just to have it ready unless I’m making a bundt. For bundt pans, it’s best to wait til right when you’re ready to bake to grease your pan. If you grease it then let it sit, the grease will start to slide down the pan as it sits.
HOW TO COAT THE CAKE IN CINNAMON SUGAR
The sweet crumbly cinnamon sugar coating was a last minute addition to this cake. It also turned out to be one of my favorite parts of the cake. I was tempted to top the cake with my go to chocolate ganache, but since this is equal part pear and equal part chocolate, I didn’t want to overdo it with chocolate.
I opted for a simple powdered sugar-milk glaze, but the cake still needed something more. After all, the inside is so special, the outside needed to be just as special looking. I’ve been thinking about making cinnamon donuts and figured I’d try that same simple cinnamon sugar coating on this cake too!
Adding the cinnamon sugar coating is fun (read: messy, play with your food kind of fun) and easy! First, coat the cake with the melted butter. Next, use your hands to scoop up some of the cinnamon sugar and literally stick it onto the cake.
I actually like to put my cake on my cake decorating turntable for this. It’s not necessary but it jut makes it a little easier.
HOW TO MAKE THE SIMPLE ICING
The stars of this cake are the subtle yet lovely chocolate flavor and moist texture from the pears. Oh and the cinnamon sugar also has a starring role! To not steal the thunder of the stars, our icing is super simple. It’s easy to make and adds a nice moist sweet touch on top.
To make the icing, simply whisk the powdered sugar and milk together. Start with just three tablespoons of milk. Add a bit more if you want a thinner icing. Add less if you want the icing to be on the thick side.
To ice the cake, I like to pour my icing into a cup and just drizzle it evenly over the top in a circular motion around the cake. The icing will naturally drip down along the sides, essentially spreading on its own.
If you have a cake decorating turntable, it’s useful here. Just set your cake on the turntable and spin it evenly as you tilt the cup overtop.
PERFECT CHOCOLATE PEAR CAKE
I’m so excited for you to try this fluffy, delicious Chocolate Roasted Pear Cake! The buttermilk and pureed roasted pears make it perfectly moist. The cocoa powder gives it a light chocolatey flavor and the cinnamon sugar coating will remind you of a freshly baked donut! It’s easy enough to make any day of the week and also makes an impressive dessert! I also love a slice for breakfast and don’t feel bad about it because it has pears in it!Print
This Chocolate Pear Cake is fluffy, moist and incredibly delicious. Made with roasted pureed pears, cocoa powder, and coated in butter and cinnamon sugar and topped with a simple icing. Easy enough for weeknights yet also super impressive!
FOR THE CHOCOLATE PEAR CAKE
- 4 pears, peeled, cored, and chopped into slices (about 3 cups chopped)
- juice from half a lemon
- 1 tablespoon of sugar
- 1/2 cup unsalted butter, room temperature
- 1/2 cup canola or vegetable oil
- 1 cup sugar
- 3/4 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 2 1/2 cups plus 2 tablespoons flour
- 1/3 cup plus 1 tablespoon Dutch processed or natural cocoa
- 1 teaspoon salt
- 2 teaspoons baking soda
- 11/4 teaspoons cinnamon
- 1/4 teaspoon nutmeg
FOR THE CINNAMON SUGAR COATING
- 4 tablespoons unsalted butter
- 1/3 cup plus 1 tablespoon sugar
- 3/4 teaspoon cinnamon
POWDERED SUGAR ICING
- 1 cup powdered sugar
- 3–5 teaspoons milk (add milk gradually til desired thickness achieved)
FOR THE CAKE
- Preheat oven to 400 F and line a baking sheet with parchment paper. Generously butter and flour a 10 cup bundt pan. Toss the pears with the lemon juice and tablespoon of sugar. Spread the pears on the baking sheet and roast for 10 minutes. Allow to cool slightly then puree pears in a food processor or blender. Set aside. Reduce heat to 325 F.
- In a medium sized bowl, sift together the flour, cocoa powder, baking soda, cinnamon, and salt. Set aside. In a large bowl or the bowl of an electric mixer, cream together the butter, oil, and sugars until combined and creamy. Mix in the eggs one at a time. Scrape down the sides of the bowl after each addition. Add the vanilla. With a spatula, stir in the buttermilk and pureed pear mixture followed by the dry ingredients, stirring until just combined.
- Spoon the mixture evenly into the prepared pan. Give the pan a sharp tap to reduce any air bubbles. Bake for 53 to 57, until a cake tester comes out clean or only with a few crumbs when inserted in the center or until cake springs back to the touch. Cool in pan on a wire rack for 30 minutes then carefully invert onto rack and allow to cool completely.
FOR THE CINNAMON SUGAR COATING
- Stir together the cinnamon and sugar and set nearby the cake. Brush the butter allover the cooled cake. Use your hands to scoop some of the cinnamon sugar and press and rub it into the cake evenly.
FOR THE ICING
- Stir together the powdered sugar and milk. Start with three teaspoons and gradually add more until you reach desired thickness.
Keywords: chocolate, bundt cake, pear, cake, fruit, fall, autumn