Pear & Chocolate Custard Cake
2016-04-10 13:43:32
Serves 8
Prep Time
25 min
Cook Time
1 hr 30 min
Total Time
1 hr 55 min
Ingredients
- 5 ripe pears (make sure they aren't squishy)
- 1/2 cup chocolate chips (I used Bittersweet)
- 3/4 cup flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 2 eggs
- 1/2 cup whole milk
- 4 tablespoons butter, melted and cooled
- 1 teaspoon vanilla
- powdered sugar for sprinkling if you so desire
Instructions
- Preheat oven to 375 degrees. Line a 8 or 9 inch square pan with parchment paper (very important). Coat foil completely with pam and flour, covering all sides. Combine flour, baking powder, and a pinch of salt in a small bowl and set aside. In a large bowl, whisk eggs till foamy. Add vanilla and half of sugar. Continue to whisk while slowly adding the remaining sugar until thoroughly combined. Next peal, quarter, and core the pears. Slice thinly and set aside. Whisk melted and cooled butter into the egg and sugar batter. Add half of the flour mixture and once combined, the milk. Add remaining flour mixture and mix (batter should be very thing). Next add to the bowl the pears and chocolate, coating every piece with batter. You need just enough batter to hold the pears together, a little under a 2:1 ratio of pears to batter. Pour batter into pan and even out. Bake for 80-90 minutes, rotating pan half way through to avoid burning. Cake should be browned on top when done and thin knife inserted in center should come out clean. Cool completely before lifting the cake out of the pan by the foil edges. Cut into slices and sprinkle with powdered sugar if you wish. Serve warm or cold, with whipped cream or a scoop of ice cream if you are feeling extra sassy.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
SALT & PREPPY https://www.saltandpreppy.com/
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