Poached Pear Chocolate Loaf
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
Made with tea poached Harry and David pears and a thick chocolate ganache topper, this chocolate loaf cake will stun and impress anyone who cuts in for a slice. The combination of chocolate and pears is delectable and provides for a moist center to a tender crumb. Wonderful as both a tea cake and beautiful enough for a special occasion.
Join Feedfeed's Senior Food Editor-At-Large Anna Gass for a virtual event on 12/2 at 6PM ET as she makes this Pear Loaf Cake with Harry and David pears! Co-host Susan Davis will teach how to create floral designs for a festive tabletop this holiday season - you don't want to miss this Holiday Bake-Off and Floral Tabletop Workshop!
Learn more and sign up here: ff.recipes/holiday-bakeoff
- Recipe Card
Recipe Card
ingredients
For the Poached Pears:
- 4 cups water
- 4 Chamomile tea bags
- 3/4 cups sugar
- 3 Harry & David The Favorite Royal Riviera Pears, peeled
ingredients
For the Loaf:
- 1 1/3 cups AP flour
- 1/2 cup Dutch processed cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 1 cup dark brown sugar
- 2 large eggs
- 3/4 cup milk
- 1/4 cup sour cream
ingredients
For the Ganache:
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter, cut in cubes
- 1 tablespoon sugar
- Pinch of kosher salt
- 8 ounces dark chocolate
- 1 teaspoon vanilla extract
Method
For the Pears and Loaf:
Step 1
Bring water to a boil in a medium pot. Reduce to a simmer and add the tea bags. Allow the tea to steep for 10 minutes. Remove the tea bags and add the sugar.
Step 2
Once the sugar is dissolved, add the pears and bring back up to a boil. Then, reduce to a simmer and allow the pears to simmer for 20 minutes, beginning to check to doneness at the 15-minute mark. Pears will be fork tender when done. Carefully remove from the pot and allow to drain on a paper towel lined plate. Set aside as you mix the cake.
Step 3
Preheat oven to 350 degrees.
Step 4
Grease a loaf pan with butter or non-stick spray. Line the pan with parchment.
Step 5
In a large bowl, add the dry ingredients and mix to combine.
Step 6
In another bowl, beat the butter until light and fluffy, five minutes. Add brown sugar and mix to combine. Add eggs one at a time.
Step 7
Add half of the flour mixture. Then, add milk and sour cream and beat again to fully combine. Add remaining flour mixture and with a wooden spoon, mix until just combined.
Step 8
Line the bottom of the pan with ¼ cup of the batter. Place the pears, standing upright in the pan, even distance apart.
Step 9
Carefully pour the batter around the pears.
Step 10
Bake for 50 minutes and then remove from the oven. Allow to cool completely in the pan.
Step 11
Remove from tin. Pour ganache (instructions below) on top.
Step 12
Slice and serve.
For the Ganache:
Step 1
Bring cream, butter, sugar and salt to simmer in a saucepan over low heat.
Step 2
Once all is melted and combined, remove from heat and pour over the chocolate and the vanilla.
Step 3
Let cool and allow to thicken for one hour.
Step 4
Pour over cooled cake and allow to set before serving.