Salted Chocolate Pear Pound Cake

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I am taking part in the “USA Pears Blogger Recipe Challenge”. It’s holiday time and I am delighted to share my delicious recipe entries with you! 

USA Pears are at the peak of freshness right now, so I’m simply happy to accept this challenge using this beautiful versatile fruit. The fact that northwest pears come in 10 varieties and work well in both savory and sweet dishes got my creative juices flowing. I personally love Bosc and Anjou pears for baking. 

First up in the Baking category is what I like to call my “bake two share one” recipe. This recipe allows you to indulge yourself as well as a friend. Friendsgiving is a thing. Wrapped and tied with a bow it makes the perfect hostess gift or teacher present. No better way to show your gratitude than with this stunning homemade cake.

I can’t tell you how much I love this gorgeous moist and flavorful Salted Chocolate Pear Pound Cake. Scented with the warmth of cardamom, coffee and a burst of chocolate flavor this cake is filled with chunks of juicy pears and simply dusted with flaked salt and powdered sugar.

Salted Chocolate Pear Pound Cake

4 firm ripe USA Pears, 2 Bosc pear plus 2 Anjou

2 cups plus 2 tablespoons all-purpose flour

1 cup unsweetened cocoa powder

1 ½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cardamom

1 teaspoon fine sea salt

2 cups hot water

2 teaspoons instant espresso powder

12 tablespoons (1 ½ sticks) unsalted butter, room temperature

2 cups sugar

2 eggs

Flaked finishing salt

Powdered sugar

Heat oven 350F. Spray two 8-9 inch x 5-inch loaf pans with baking spray. Line pans with strips of parchment paper and lightly spray paper. Slice the Bosc pears in half lengthwise just off center from the stem. Do not peel. Place the pear, cut-side down, on a mandoline and thinly slice. You will need 6 slices of pear for each pan. (I like to cut 3 slices from each half.) Remove seeds from slices, if needed. Gently press 3 slices of pear along each side of the long side of loaf pan. Peel, core and small dice the Anjou pears. Toss diced pears with 2 tablespoons of flour until coated; set aside. In a small bowl, whisk flour, cocoa powder, baking powder, baking soda, cardamom and salt; set aside. Stir water and espresso powder together until espresso is dissolved; set aside. In a large bowl, with an electric mixer, beat butter and sugar for 3 to 4 minutes or until well combined. Add eggs; blend well. With mixer at low speed, gradually add half of the dry ingredients. Slowly add coffee until combined. Add remaining dry mixture; blend well scraping down sides of bowl and beater as needed. Fold in diced pears and excess flour. Pour batter into prepared pans. Bake 65 to 70 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan before turning out on a wire rack to cool. Remove parchment and turn cakes upright. Sprinkle top of cake with flaked salt while cake is still warm. Coll completely. Dust with powdered sugar just before slicing and serving.

And here is a tip on how to tell if a pear is ripe. Just press your finger into the neck end of the pear. If the stem moves it’s perfectly ripe, juicy and delicious. For more pear tips and delicious recipes check out the USA pear website at: https://www.usapears.org and social media pages (Facebook, Twitter, Pinterest and Instagram) @usapears.

Garden Fresh Fig Coffee Cake

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I never dreamed that I would ever be able to grow fresh figs until this move to southeast Pennsylvania. The climate here is warmer and the growing season longer. With a little winter protection my fig trees have thrived. As grocery produce goes they are a pricey commodity, so it’s a great example of why tending a small backyard garden is worth it. Here we are on the edge of November and these fresh figs are ripening fast and furious.

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Once picked figs don’t last long. They are quite perishable. We love them sliced and caramelized in butter with goat cheese and balsamic glaze, but we can only eat so many that way. Simmering a large pot of figs with honey and orange yielded two nice jars of jam. Still so many figs, so I baked a fresh fig cake recipe that I present today.

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This is a dense fruit cake filled with toasted pecans, chopped dates, dried cranberries and the fresh figs. It’s flavored with cardamom, citrus zest and a little orange liqueur. It is a moist cake that is delicious for breakfast topped with plain Greek yogurt or can be served as an elegant after dinner dessert topped with whipped cream.

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Garden Fresh Fig Cake

1 cup dried sweetened cranberries

1/2 cup pitted dates, quartered

2 tablespoons orange liqueur or orange juice

3 cups all purpose flour

1 teaspoon baking soda

1 teaspoon fine sea salt

1/2 teaspoon ground cardamom

1 1/2 cups sugar

1 1/4 cups canola

1 tablespoon grated orange zest

3 eggs

1/2 tablespoon vanilla bean paste or vanilla extract

1 cup chopped toasted pecans

 

12 ripe figs, quartered

Heat oven to 350F. Spray a coffee cake pan with no-stick baking spray. In small bowl, toss cranberries, dates and orange liqueur or juice; reserve. In medium bowl, whisk flour, baking soda, salt and cardamom; set aside. In large mixing bowl, beat sugar, oil and orange zest on high speed for 5 minutes. Add eggs and vanilla; blend well. With mixer on low speed gradually add flour mixture blending just until dry ingredients are moistened. Stir in pecans and reserved dried fruit mixture. Spread half the batter evenly over bottom of pan. Evenly space half the figs on the batter. Spread remaining batter over figs. Top with remaining figs. Bake for 70 to 80 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes. Invert onto a plate and then invert again on to a cooling rack. I prefer the fig side up.

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I prefer to flip this over and serve it fig side up