The Chocolate and Pear Bundt Cake is a delicious dessert without butter and milk, suitable for lactose intolerant individuals and those who prefer light and genuine sweets.
Making a good bundt cake like our grandmothers used to make is really simple and quick. The ingredients you will need are surely present in your pantry. Eggs, flour, sugar, oil, and baking powder are the basics. I added chocolate chips and two pears that perfectly complement each other.
Fruit desserts are really delicious, moist, and very soft, perfect not only for breakfast but also throughout the day. Don’t miss these Chocolate and Pear Muffins with Almond Crumble, they are truly special. Also excellent is the Dark Chocolate and Pear Cake, a real treat!
Preparing a good fruit dessert is a smart way to use fruit that may have become too ripe and to offer it to those who usually don’t eat it with pleasure!
For example, how can one resist a slice of Apple Cake with Almonds and Jam? For me, it’s impossible! Similarly, how can one not enjoy a Crumble with Apples and Lemon Cream, it’s a real delight!
This chocolate and pear bundt cake is perfect for kids, a healthy snack rich in fruit that’s so good for you! Or a slice at the end of a meal as a perfect conclusion!
Soft, moist, and tasty, very easy to prepare and it can be customized using the fruit you like the most, making it perfect for every season!
What do you say, shall we prepare it together?!! Let’s see the ingredients and procedure but first, I’ll leave you some other delicious proposals that you can try!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: about 10-12 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 Eggs
- 6 oz Sugar (white or brown)
- 2 1/4 cups All-purpose flour
- 2 Pears (medium, about 5 oz each)
- 1/3 cup Dark chocolate chips (about 2 oz)
- 1/2 cup Corn oil
- 3/4 cup Water (or milk if not intolerant, or unsweetened plant-based drink)
- 1 packet Baking powder
- to taste Lemon juice
Tools
- Bowl
- Mixer
- Sieve
- Mixer
- Bundt cake pan
Preparation
Wash, peel, and slice the pears thinly, place them in a sieve, add a few drops of lemon juice, one or two tablespoons of sugar, (a bit of cinnamon powder if you like), mix and let rest. If the pears are not ripe enough, you can increase the sugar dose up to 7 oz.
Using an electric whisk, beat the eggs with the sugar until you get a light and frothy mixture. Then, add the corn oil gradually, and then the water, and mix with the whisks for a few seconds.
Finally, incorporate the sifted all-purpose flour and baking powder a little at a time. Work with the whisks until the ingredients are well mixed together.
You will get a soft but not too fluid mixture. If not, add another couple of tablespoons of flour until you get the right consistency.
Finally, add the dark chocolate chips (leave a handful to put on the surface) and mix everything with a spoon, stirring from bottom to top.
Pour the batter into a greased and floured bundt cake pan (9.5 inches), distribute the pears on the surface, decorate with chocolate chips (you can also replace them with sugar granules) and a sprinkle of white or brown sugar.
Bake in a preheated static oven at 347°F for about 45 minutes. The time varies depending on the oven used, always do the “toothpick test” after the time is up to check the baking.
When it is ready, take it out of the oven and let it cool slightly, turn the pan over onto a rack and let it cool completely before serving.
Your chocolate and pear bundt cake is ready to be enjoyed, light, very soft, and delicious!! Bon appétit and see you in the next recipe!
Article protected by copyright © – Gabriella Geroni © All rights reserved
Notes
Can I substitute pears with other fruits?
Yes, of course, this is one of those fruit cakes that you can make by choosing the fruit you prefer. The only small note to remember is that when you prepare a fruit dessert, since this is mostly made up of water, it might be necessary to add a few tablespoons of flour if the batter turns out too fluid.
Can I use nuts instead of chocolate chips?
Nuts are perfect, especially walnuts which go very well with pears, so my answer is yes!
How many days does this bundt cake last?
It keeps for several days, remaining moist and very soft, provided it is covered otherwise it can dry out. Those who want can also freeze it to avoid unnecessary waste. In this case, I always recommend slicing it and putting it in an airtight container. Separate the slices from each other with small pieces of parchment paper, otherwise, they will stick together and you will be forced to defrost more pieces than you need at that exact moment.
