I don’t care if it’s been 90+ plus degrees here in Southern California, I’m going to force that Fall feeling. Or at least I tried to with this Chocolate Pear Loaf Cake.
But somehow firing up an oven while while wearing a tank top and wiping away beads of sweat was a complete Fall-baking buzz kill.
Although it kinda started with the rotten pear; see below. Sucky. From there I had to walk back up to the store to get some more. That was a mistake. Hot, hot, hot—like the kinda hot that makes you mad you didn’t drive and realize, screw the few minuscule calories burned walking there, so you pick up a Frappuccino for the walk home to cool down.
Now mad, agitated and sweaty, there’s hell to pay from the baby, whose screaming from the blazing sun on his tiny little toes, you know when the awning on the stroller doesn’t quite reach far enough. Let’s chalk that one up to poor design rather than poor decision making from mom.
The buzz kill at this point is cutting deep.
But forever stubborn, I wouldn’t let this cake beat me. Nope. Onward and upward.
Re-measure, re-sift—mise en place. Let’s do this. And I do. I skip the peeling and the poaching out of laziness.
The end result, not too much different as when I made this previously, where I took the extra 20-25 minutes to peel and poach. But keep in mind I used very ripe pears, so peeling them wasn’t necessary because once baked, the skin is very soft like the body itself.
And that, friends, is the story of this cake and why it is a one picture post. I couldn’t muster up any more love for it by the time I finished.
#lazybaker #badphotographer—Yup, I’m hashtagging within the body of my post. #rulebreaker #dontcare #hashtagoverboard
For instructions on how to make this, hit the jump over to Better Homes and Gardens’s blog Delish Dish.
3 8 ounces Bartlett pears, halved 1 2/3 cups all-purpose flour 3/4 cup packed brown sugar 1/3 cup unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 1 cup buttermilk or sour milk* 1/2 cup olive oil 1 tablespoon all-purpose flour 1 tablespoon unsweetened cocoa powder 1/4 teaspoon ground cinnamon 3 ounces white baking chocolate, melted 3 ounces dark chocolate, melted
- 3 8 ounces Bartlett pears, halved
- 1 2/3 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup buttermilk or sour milk*
- 1/2 cup olive oil
- 1 tablespoon all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- 3 ounces white baking chocolate, melted
- 3 ounces dark chocolate, melted
For the remainder of the recipe, click here.