Move over apples; it's time for the pears to shine in Chocolate Pear Cardamom Cake! It is every pear lover's dream all in this delightful cake!
I know it's apple season, but pears are also coming into the season, and if I'm honest, I love apples, but I really love pears. I'm the weird one who used to find the jelly beans bags that had the pear flavors in them and then hoard them all to myself. Since finding out, I'm entirely intolerant to corn, and it meant bye-bye to my favorite pear treat since it had corn syrup. I decided that I needed to make more recipes with this beloved fruit to enjoy it whenever I want.
The cooler weather is slowly coming in, and my urge to bake is undoubtedly kicking in. Having s so many seasonal flavors to use makes me love it even more. Enjoy this cake all season long, no matter if you are home or taking it along to all of the holiday festivities. If you've had baked pears before, you know how completely divine they are. This pear cake takes that fantastic flavor and takes it up a notch.
It's a delicious cake.... a really really delicious cake!
What kind of pears are needed to make this cake?
Any pears you have will do, but I like to use Bartlett Pears for this because they are relatively easy to find where I am when they are in season. Just make sure you are using ripe but not overly ripe pears for the best results and flavor profile.
Do you have to peel the pears?
The answer is it depends. I've done it both ways with and without peeling, and I've found that my preference is to peel them most of the way but still leaving bits and pieces of the skin leaves that nice pear texture that I love. If you want to peel them all, go for it or leave the skin on; it's totally up to you.
Are there nuts in this recipe?
No, there are NO NUTS or NUT FLOURS in this recipe. Many traditional fruit cakes similar contain one or the other, but I have kept this recipe completely nut-free.
Ingredients in Chocolate Pear Cardamom Cake
- Butter
- Cream Cheese
- Eggs
- Pears
- Salt
- Baking Soda
- Cream of Tartar
- Cinnamon
- Cardamom
- Chocolate Chips
- Cassava Flour
- Arrowroot Starch
How long will it Last?
This cake holds well at room temperature for about a week, if it lasts that long before getting eaten. Simply store the cake in an airtight container.
What kind of pan does this cake use?
This cake can be baked in any pan. I've used everything from a simple bundt cake to a loaf pan and even a traditional cake pan. The baking times will vary slightly, so make sure you watch your cake if using a particular pan.
More Dessert Recipes
- Homemade Caramel Dipping Sauce
- Caramel Apple Pound Cake
- Classic Vanilla Macrons
- Chewy Fudge Brownies
- Cutout Sugar Cookies
Run while the pears are ripe for the picking, and give this recipe a try and let me know what you think!
📖 Recipe
Chocolate Pear Cardamom Cake
Ingredients
- ½ C Butter at room temperature
- ¼ C Cream Cheese
- 3 Large Eggs
- 1 ½ C Sugar
- 3 Medium Pears cored and peeled if desired
- 1 teaspoon Salt
- ½ teaspoon Baking Soda
- 1 teaspoon Cream of Tartar
- ½ TSP Cinnamon
- 1 teaspoon Cardamom
- ½ C Mini Chocolate Chipes optional
- 1 ¼ C Cassava Flour 160g
- ¼ C Arrowroot Starch
Chocolate Glaze
- ½ C Heavy Whipping Cream
- 1 C Chocolate
Instructions
For the Cake
- Preheat the oven to 350 degrees, grease a bundt pan or pan of choice and set aside.
- In the bowl of a stand mixer cream together the butter and cream cheese until combined.
- Add the sugar and mix until the mixture becomes lighter in color and fluffy.
- Add the eggs and pears to the mixture and stir until the pears have broken down, the eggs are combined, and the mixture is mostly even. (If there are are few tiny pieces of pear still visible, it's okay, but make sure you don't over mix.)
- Add the remaining ingredients (including the chocolate if you want them) to a small bowl and with the mixer on medium-low, slowly combine the dry ingredients into the wet mixture until all of it is incorporated.
- Transfer the batter to the cake pan of choice, bake for about 40-60 minutes depending on the cake pan chosen. A traditional bundt pan takes my oven about 45 minutes. You want a knife or toothpick to come out clean when it is done and the top to bounce back if you gently push on it.
For the Ganache
- While the cake is baking, make your ganache topping. Warm up the heavy whipping cream either on the stove or in the microwave for about 45 seconds - 1 min.
- Pour the warm heavy whipping cream over the chocolate into a bowl and stir till combined, the chocolate is completely melted and the mixture is smooth.
- Drizzle the ganache over the cake as desired once it has finished baking.
- Allow the cake to come to room temperature and enjoy!
Notes
Nutrition
Originally Posted 09/25/2019
Shalvi says
The flavors were great