Welcome the fall season with this chocolate-cinnamon pear loaf cake. Fall into the rich flavors of cinnamon and pear, bite after bite.
I saw the original recipe on Better Homes and Gardens website and I fell in love with it! The only thing I changed was the poaching liquid to add more flavor.
- 3 Bartlett pears (peeled and cored)
- 4 cups of water
- 1 cup sugar
- 1 tablespoon orange juice
- 1 stick cinnamon
- 1 teaspoon allspice berries
- 4-6 slices of fresh ginger
- 1 2/3 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup buttermilk or sour milk
- 1/2 cup olive oil
- 1 tablespoon all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- 3 ounces white baking chocolate (melted)
- Orange zest (optional)
- In a large saucepan, heat the water, orange juice and sugar until warm and the sugar is dissolved. Add cinnamon stick, allspice berries, ginger and the pears.
- Simmer the pears over low-to-medium heat until tender, about 15-20 minutes.
- Remove the pears from the liquid and let cool. (You can save the liquid for cocktails).
- Grease a loaf pan with butter and preheat the oven to 350 F degrees.
- In a large bowl, sift or whisk together the flour, cocoa powder, baking powder, cinnamon, baking soda, sugar and salt.
- In medium size bowl, whisk together the egg, buttermilk and olive oil. Slowly add the egg mixture to the flour mixture and whisk until smooth.
- Pour the batter into the prepared pan.
- In a small bowl, combine the remaining flour, cocoa powder, and cinnamon. Coat each pear in the mixture and place them, stem side up, down the center of the batter.
- Bake for 40-50 minutes, until the toothpick comes out clean.
- Let cool on a wire rack for 15 minutes and remove from the pan.
- Drizzle melted chocolate over the completely cooled cake and garnish with orange zest.