Chocolate Pear Cake with Cinnamon Sugar Coating & Icing

Delight your palate with this moist and flavorful cake that combines the richness of chocolate with the subtle sweetness of roasted pears. Topped with a sugary cinnamon coating and finished with a silky icing, this bundt cake is an elegant treat for any occasion.

Ingredients:

For the Cake:

• 4 pears (with or without peel), cored and chopped into slices (~3 cups chopped)
• 3 tbsp melted unsalted butter
• 1 tsp vanilla extract
• 2 tsp granulated sugar
• A pinch of salt
• 1/2 cup room temperature unsalted butter
• 1/2 cup canola or vegetable oil
• 1 cup granulated sugar
• 3/4 cup packed brown sugar (light or dark)
• 3 large eggs, room temperature
• 1 1/2 tsp vanilla extract
• 1/2 cup buttermilk, room temperature
• 2 ⅔ cups plus 2 tbsp all-purpose flour
• 1/3 cup cocoa powder (Dutch processed or natural)
• 1 tsp salt
• 2 tsp baking soda
• 2 tsp cinnamon
• 1/4 tsp nutmeg

For the Cinnamon Sugar Coating:

• 4 tbsp unsalted butter
• 1/3 cup plus 1 tbsp granulated sugar
• 3/4 tsp cinnamon

For the Icing:

• 1 1/2 cups powdered sugar
• 2-3 tbsp milk (adjust for desired consistency)

Instructions:

1. Roasted Pear Purée: Preheat the oven to 400°F. Mix pears with melted butter, vanilla, 2 tsp sugar, and a pinch of salt. Lay them out on a parchment-lined baking sheet and roast for 20 minutes. Once slightly cooled, blend into a purée. You can reserve about half a cup of pear chunks for texture if you wish. Reduce oven to 325°F.
2. Cake Batter: In a separate bowl, whisk together flour, cocoa, baking soda, cinnamon, nutmeg, and salt. In a larger bowl, cream butter, oil, and sugars until smooth. Incorporate eggs one at a time, then add vanilla. Mix in buttermilk, pear purée, and the dry ingredient blend until just combined.
3. Baking: Grease a 10-cup bundt pan with nonstick spray. Fill the pan with batter and bake for 53-57 minutes or until a tester comes out mostly clean. Let the cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
4. Cinnamon Sugar Coating: Blend cinnamon and sugar in a bowl. Brush the cake with melted butter and then press the cinnamon sugar onto the cake.
5. Icing: Mix powdered sugar and milk, adjusting consistency as needed. Drizzle over the cooled cake. For extra flair, sprinkle additional cinnamon sugar atop the icing before it sets.

Storage: Keep the cake stored in an airtight container at room temperature for 3-4 days.

This cake elegantly marries chocolate’s depth with the freshness of pears, offering a delightful dessert experience. Enjoy a slice with your favorite beverage!