Creamy pear cake, a deliciously indulgent dessert that is very simple to make, with a moist and creamy texture, featuring plenty of pears and chocolate chunks. The recipe is easy and quick, the batter is practically a liquid mixture that, after baking, becomes similar to a firm cream. If you love desserts with this particular texture, this cake is definitely for you… it’s also delightful served warm, with a scoop of ice cream!
Here are more delicious recipes with pears:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Seasonality: Autumn, Winter
- Energy 161.40 (Kcal)
- Carbohydrates 21.52 (g) of which sugars 10.80 (g)
- Proteins 3.99 (g)
- Fat 7.15 (g) of which saturated 2.85 (g)of which unsaturated 3.96 (g)
- Fibers 2.00 (g)
- Sodium 9.52 (mg)
Indicative values for a portion of 80 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
- 4 pears (about 1.87 lbs)
- 1 1/2 cups all-purpose flour
- 2 eggs (medium)
- 2/3 cup sugar
- 1/4 cup vegetable oil
- 1 cup milk
- 1 tbsp baking powder
- 3 1/2 oz dark chocolate (chopped)
- lemon juice
Tools
- Cake Pan 9-10 inches in diameter
- Mixer
- 2 Bowls
- Parchment Paper
Preparation
Wash and peel the pears. Cut 2 into small pieces and the other 2 into thin slices. Place them in two bowls and sprinkle with lemon juice to prevent them from darkening.
With the help of a mixer, beat the eggs with the sugar until they become light and fluffy.
Continue mixing while adding the vegetable oil and milk.
Now add the sifted flour and baking powder in 2-3 batches. Mix without creating lumps; it should result in a rather liquid mixture.
Stir in the chopped chocolate and the diced pears, and fold them with a spatula. Pour the batter into the cake pan, lined with parchment paper (1).
Arrange the pear slices on the surface; don’t worry if they sink slightly (2).
Place the cake in a static oven at 350°F and bake for about 45 minutes.
After the time has passed, turn off the oven and let the dessert rest for another 10 minutes, with the door slightly open.
Finally, remove the cake from the oven and let it cool at room temperature.
The creamy pear cake is ready, you can sprinkle it with powdered sugar before serving.
If not consumed on the same day, store it in a cool place or in the refrigerator.
Tips and Notes
The addition of chocolate is optional, you can omit it or reduce the amount.
Choose firm pears, not too ripe, otherwise they will dissolve in the batter.
You can replace the oil with 55 g of melted butter.
Adjust the baking time according to your oven, keeping in mind that the inside of the cake will remain moist and creamy.
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