Pear and Chocolate Bundt Cake
Pear and Chocolate Bundt Cake
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
Instructions
- 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.
Pear and Chocolate Bundt Cake