Pear and Chocolate Bundt Cake

Name: Pear and Chocolate Bundt Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 12 slices
Cuisine: Canadian
Ingredients: 2 cups all-purpose flour (spooned and levelled); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup unsalted butter (softened); 1 cup granulated sugar; 3 large eggs (room temperature); 1 teaspoon vanilla extract; 3 ripe pears (peeled, cored, and diced); 100 grams dark chocolate (chopped)

70 min 12 slices Medium

All Recipes

Delight in this moist and decadent Pear and Chocolate Bundt Cake, perfect for any dessert table.

Prep

20 min

Cook

50 min

Total

70 min

Servings

Difficulty

Medium

This Pear and Chocolate Bundt Cake combines the natural sweetness of ripe pears with the rich, indulgent flavour of dark chocolate. It's a dessert that feels both rustic and refined, making it suitable for both everyday treats and special occasions. The Bundt cake, with its distinctive shape, not only looks stunning but also ensures an even bake, providing a perfect crumb texture. The addition of pears brings a delightful moistness and subtle fruity notes that complement the deep chocolate undertones beautifully.

Instructions

Preheat and Prepare Pan

Preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan with butter and dust lightly with flour.

Pro tip: Ensure every crevice is well-greased to prevent sticking.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In a large bowl, beat the butter and sugar together until light and fluffy. This should take about 3 to 5 minutes.

Pro tip: Room temperature butter creams more easily.

Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Combine Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the diced pears and chopped chocolate.

Pro tip: Do not overmix to avoid a dense cake.

Bake the Cake

Pour the batter into the prepared Bundt pan, smoothing the top. Bake for 45-50 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

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Tips & Tricks

Ensure pears are ripe for the best flavour and texture.
Use a non-stick Bundt pan to avoid sticking.
Let the cake cool completely before glazing for a smooth finish.
Use high-quality dark chocolate for a richer taste.

Frequently Asked Questions

What type of pears should I use for a pear cake?

Use ripe but firm pears like Bosc or Anjou for the best flavour and texture.

Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate, but it will result in a sweeter cake.

How do I prevent my Bundt cake from sticking?

Ensure the pan is well-greased and floured. Use a non-stick Bundt pan for best results.

How long does it take to bake a Bundt cake?

This Pear and Chocolate Bundt Cake takes about 45-50 minutes to bake at 350°F (175°C).

Can I freeze this cake?

Yes, you can freeze the cake without the glaze for up to a month. Wrap it tightly in plastic wrap and foil.

Serving Suggestions

Serve this Pear and Chocolate Bundt Cake with a dollop of whipped cream or a scoop of vanilla ice cream to elevate its flavours even further. It's a delightful dessert that pairs wonderfully with a cup of coffee or a glass of dessert wine. To make ahead, bake the cake and store it unglazed at room temperature for up to 2 days. Once glazed, it should be consumed within a day for the best taste. The cake can also be frozen without the glaze for up to a month.