Pear and Chocolate Bundt Cake

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

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Preparation 40 MIN

Cooking 1 H 20 MIN

Cooling 4 H
Servings 10

Ingredients
Preparation

Ingredients

Cake

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

Icing

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.