Chocolate-Cinnamon Pear Loaf Cake
Poached pears take center stage in this cinnamony loaf cake. Try substituting sour milk (milk with lemon juice or vinegar) for buttermilk.
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Chocolate-Cinnamon Pear Loaf Cake
Directions
Poached Pears:
- Core the pears from the bottom, leaving the stems intact. In a large saucepan combine the water, 1/4 cup sugar, orange juice and cinnamon stick. Bring to boiling, stirring to dissolve sugar. Add pears. Return to boiling; reduce heat. Cover; simmer 20 to 25 minutes or until pears are tender. Remove from heat. Discard liquid and cinnamon stick. Cool pears.
- Preheat oven to 350 degrees F. Grease a 9x5x3-inch loaf pan; set aside. In a large bowl combine the 1 2/3 cups flour, brown sugar, 1/3 cup cocoa powder, baking powder, 1 tsp. cinnamon, baking soda, and salt. In a medium bowl whisk together egg, buttermilk, and olive oil. Add to flour mixture. Whisk until smooth.
Bread:
- Pour batter into prepared pan. In a small, shallow dish combine 1 Tbsp. flour, 1 Tbsp. cocoa powder, and 1/4 tsp. cinnamon. Roll each pear in the flour mixture to lightly coat. Place pears, stem sides up, down the center of the batter (pears will be exposed at the top, but the batter will rise up around them during baking). Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean Remove; cool in pan on a wire rack 10 minutes. Remove from pan; cool completely.
- To serve, drizzle melted white chocolate over loaf. Garnish with orange peel, if desired.
From the Test Kitchen
*Sour Milk:
To make sour milk, place 1 tablespoon lemon juice or vinegar in a 1-cup glass measure. Add milk to make 1 cup; stir well. Let stand 5 minutes before using.
Nutrition Facts (Chocolate-Cinnamon Pear Loaf Cake)
- Per serving:
- 352 kcal ,
- 15 g fat
- (4 g sat. fat ,
- 1 g polyunsaturated fat ,
- 9 g monounsaturated fat ),
- 21 mg chol. ,
- 274 mg sodium ,
- 53 g carb. ,
- 4 g fiber ,
- 30 g sugar ,
- 5 g pro.
Recipe Collections
Reviews (6)
EvaLena Hällgren
1670 Days Ago
I just made it and it's cooling now. How on earth did the core the pear as it looks on the picture ? it's like they used a melon baller, but since the recipe calls for whole pears, that's impossible. This is the first time ever I used olive oil in a cake ? so far so good............I'll give a taste review later.
Holly Lenz
1862 Days Ago
This recipe was easy to make and delicious. Hardest part was coring the pears. I did substitute regular chocolate for the white chocolate. Also, save the pear water for a delicious drink- by itself or with ginger ale.
Kevin Lotz
1879 Days Ago
My cake turned out moist because I tripled the number of pears and sliced them all in quarters. However, the cake tasted bitter, metallic, acidic even. I trekked this cake all the way from Manhattan to Boston for Thanksgiving with my roommate's big Italian family, who are like family to me. They all tasted it and were very supportive....not because they liked my nasty cake but because they love me. #DontBakeThisNastyCake