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Chocolate Pear Cake

  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 1 bundt cake 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Description

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! 


Ingredients

Scale

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
  • 35 teaspoons milk (add milk gradually til desired thickness achieved)

 


Instructions

FOR THE CAKE

  1. 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.
  2. 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.
  3. Spoon the mixture evenly into the prepared pan. Give the pan a sharp tap to reduce any air bubbles. Bake for 53 to 57 minutes, 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

  1. 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

  1. 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