A light, fluffy cake packed with juicy pears and dark chocolate chunks, and sprinkled with cinnamon sugar.
I don’t know about where you are, but here in Hong Kong it’s a very wet, grey, grim Saturday. There’s only one thing for a day like this in my eyes, and that’s to put on your cosiest slippers, snuggle into a your oldest, softest jumper, and head into the kitchen to bake something tasty.
Today’s recipe comes from one of my favourite blogs; Lauren Caris Cooks. Lauren’s blog is packed full of the most delicious recipes ranging from vegetarian every day staples, to stunning cakes and desserts. Her posts are filled with the most beautiful photographs, where the food seems to just jump straight out of the image, making your mouth water. To top all that, Lauren recently redesigned her whole site completely from scratch, the gorgeous design entirely coded by Lauren and her husband. I’m completely in awe! If you’re not already a reader of Lauren’s go over and have a look at her work, I’ve no doubt you’ll leave with a whole list of recipes you want to try out.
The recipe is for a delicious, fluffy, moist pear cake, topped with a crunch of cinnamon sugar. The only change I’ve made to the original recipe is to add some chunks of dark chocolate. In Lauren’s post she talks about a bakery near to her home in Switzerland, where they make pear and chocolate chunk muffins. Of course once the combination of pear and chocolate was in my head there was only one possible outcome!
The cake is so simple to make. Eggs and sugar are whisked up together until light and fluffy. This gives this cake its deliciously light, soft, tender crumb. Melted butter and milk are whisked in next, then finally flour is folded through. The pears and chocolate are simply laid over the top of the batter, as they bake they fall into the cake, giving it delicious fruity chunks of pear, and puddles of dark chocolate. As a finishing touch cinnamon and sugar are sprinkled across the top. The perfect compliment in taste, and a wonderful crunchy contrast of texture against the tender, juicy pear.
This is defiantly set to become a staple cake in our house. Its absolutely perfect for nibbling with a cup of tea on a wet afternoon.
– Recipe adapted, very slightly, from Lauren Caris Cooks.
– The recipe calls for 2-3 pears. I used 2 medium sized pears.
- 225g Caster Sugar
- 2 Eggs
- 115g Butter
- 140ml Milk
- 185g Plain Flour (all purpose)
- 1 and ½ Teaspoons Baking Powder
- 2-3 Pears (peeled and thinly sliced)
- 50g Dark Chocolate, roughly chopped into chunks
- --- for the topping
- 15g Caster Sugar
- ½ Teaspoon Ground Cinnamon
- Preheat the oven to 160 C/ 140C fan/ 320F.
- Line a 9x13 inch shallow baking tin with greaseproof paper.
- Whisk the eggs and sugar together until they have thickened slightly, and you have a very pale, cream mixture. A hand whisk or electric beaters will speed the process.
- Melt together the milk and butter in a saucepan over a low heat, until the butter is completely melted. Removed from the heat before it reaches a boil, and slowly add to the egg mixture, whisking all the while as you go.
- Sift the flour and baking powder over the egg mixture. Carefully fold together until the ingredients are just combined.
- Pour into your prepared tin. Scatter the chocolate over the batter, then arrange the slices of pear on top. Both chocolate and pear will sink into the cake as the cake cooks.
- Bake for 35-45 minutes, until the cake is golden brown on top, and an inserted skewer comes out clean.
- Cool the cake in the tin, then turn out onto a wire rack. Mix together the sugar and cinnamon and sprinkle evenly over the top of the cake.