Name: Pear and Chocolate Bundt Cake
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Yield: 10 serving(s)
Ingredients: 4 ripe but firm pears, peeled and diced; 2 tablespoons (30 ml) dark rum; 1 teaspoon (5 ml) vanilla extract; 2 cups (500 ml) unbleached all-purpose flour; 2 teaspoons (10 ml) baking powder; 1/2 teaspoon (2.5 ml) salt; 3/4 cup (180 ml) unsalted butter, softened; 1 1/2 cups (375 ml) sugar; 3 eggs; 3/4 cup (180 ml) sour cream; 4 oz (115 g) semi-sweet chocolate, coarsely chopped; 2 1/2 cups (625 ml) icing sugar; 1/4 cup (60 ml) milk; 1/4 teaspoon (1 ml) vanilla extract

Preparation

Cake
- With the rack in the middle position, preheat the oven to 180°C (350°F). Generously butter a 2.5-litre (10-cup) Bundt cake pan or other tube pan.
- In a bowl, combine the pears, rum and vanilla. Let macerate for about 10 minutes.
- In a second bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, cream the butter and sugar using an electric mixer. Add the eggs one at a time, beating until smooth.
- With the mixer on low speed, add the dry ingredients, alternating with the sour cream. Using a spatula, gently fold in the pear and chocolate mixture. Scrape the batter into the pan. Bake until a toothpick inserted in the centre comes out clean, about 1 hour, 20 minutes. Let cool. Unmould and cool completely on a cake rack. Set aside on a cookie sheet.
Icing
- In a bowl, whisk all the ingredients until smooth. Pour the icing over the cake and let it drip in streaks down the sides.

Pear and Chocolate Bundt Cake

Categories

Ingredients

Cake

Icing

Preparation

Cake

Icing

Personal Note