Pear, apple and chocolate plumcake soft, tender and delicious. I always prefer simple, genuine desserts. And if they have fruit even better! The recipe I want to tell you about today is that of a classic pantry cake that smells like home, cold afternoons and rain. Because this year spring is delaying and dressing in winter clothes, bringing cold and gloomy days. So another fruit cake with apples is perfect, just like my Apple Cake and the Cake with Apples and Chocolate. But I also really love Desserts with pears whose texture becomes even more melting in the oven like my Soft Pear Cake and the Pear and Almond Cake. In this cake the contrast between the deep sweetness of the pears, the firmer texture of the apples and the deliciousness of the chocolate makes it moist and irresistible. Is there a more perfect pairing than fruit and chocolate? If the fruit doubles with apples and pears, the result is a soft, moist and fragrant plumcake. This recipe was born on a gray, cold afternoon when I couldn’t decide whether to make an apple cake or a pear cake, so I used both! Dark chocolate wraps everything, creating a gooey center that wins you over at the first bite. It’s the perfect breakfast or the ideal snack to enjoy with a steaming cup of tea, a cappuccino or a cup of hot chocolate. It’s not a high pastry creation, but it has the magical power to make everything look nicer as soon as it’s out of the oven. A slice of this plumcake, a cup of tea and the silence of the kitchen: sometimes happiness is just that, in a soft batter that tastes like goodness and family. Let’s hurry to the kitchen and prepare together a very soft Apple, Pear and Chocolate Cake
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: For an 8 x 4 1/3 in loaf pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 217.95 (Kcal)
- Carbohydrates 27.50 (g) of which sugars 12.91 (g)
- Proteins 5.02 (g)
- Fat 10.33 (g) of which saturated 3.71 (g)of which unsaturated 6.06 (g)
- Fibers 3.78 (g)
- Sodium 16.44 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Pear and Chocolate Plumcake
- 2 eggs
- 1/2 cup granulated sugar
- 3 1/3 tbsp vegetable oil
- 1/2 cup milk
- 3/4 cup whole-wheat flour
- 2/3 cup all-purpose flour
- 1 apple
- 1 pear (large)
- 2.5 oz dark chocolate
- 1 3/4 tsp baking powder (about 8 g)
- 1/2 tsp ground cinnamon
- as needed powdered sugar (for decorating)
What you need to prepare the Apple and Pear Cake
- Hand mixer
- Loaf pan
How to prepare the Pear, Apple and Chocolate Plumcake
Clean the pear and the apple and cut them into small cubes. Cover the bowl with a cloth to prevent them from browning. In a bowl, beat the eggs with the sugar using an electric mixer for 6-7 minutes, until you have a pale and frothy mixture. Add the vegetable oil and the milk and mix.
Continue with the all-purpose flour and the whole-wheat flour, the baking powder and the cinnamon. Then add the apple and pear cubes and the dark chocolate cut into small pieces. Fold with a spatula to combine them into the batter. Pour into a loaf pan; mine measures 8 1/4 x 4 in, greased or lined with parchment paper.
Bake the Whole-wheat Plumcake with Apples and Pears in a preheated oven at 356°F (180°C) on the conventional setting for 35-40 minutes. Always do the skewer test to check the doneness inside the cake. Let it cool before turning it out onto a serving plate and decorate as you like with powdered sugar.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
Fruit releases moisture, so always do the skewer test before taking it out of the oven. If it comes out wet, leave it for another 5 minutes, covering with foil if the surface is already dark.
The plumcake stays soft and tender under a cloche or in a container for 2-3 days
Don’t miss the recipe for the Whole-wheat Plumcake with Berries
Your Questions
Can I use only apples or only pears?
Of course! If you have only one type of fruit at home, use just that. The mix is a winner, but the plumcake will be excellent either way.
Can I use chocolate chips?
Yes, of course, you can use about 2.5 oz of chocolate chips.
Can I replace the vegetable oil with butter?Yes, with 3 1/2 tablespoons of melted butter.
What can I use instead of milk?
You can use a plant-based drink, orange juice or simply water for a very light version.
