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Pear Snacking Cake With Chocolate and Rosemary
This cozy olive oil cake is for the "not-too-sweet" dessert lovers, featuring a unique combination of autumnal pear, woodsy rosemary, and chocolate chunks.
👥 8 Servings👤 Abby Olitzky📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●spatula
📝 Preparation Steps
1
Preheat oven to 400°. Brush a 9"-diameter cake pan with extra-virgin olive oil. Line bottom with a parchment paper round and brush round with oil. Lightly dust pan with all-purpose flour, tapping out excess. Whisk 1¼ cups (156 g) all-purpose flour, 1 tsp. baking powder, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl to combine; set aside.
¼ cups (156 g) all-purpose flour, plus more for pan1. baking powder1 tsp
2
Beat 2 large eggs and ⅔ cup (133 g) granulated sugar in the bowl of a stand mixer fitted with whisk attachment on medium-high speed until doubled in size, pale in color, and mixture falls back onto itself in a slowly dissolving ribbon, 12–⏱️ 14 minutes. Reduce speed to low and, with motor running, gradually pour in ⅓ cup extra-virgin olive oil; mix until combined. Add ¼ cup plain whole-milk yogurt and ½ tsp. vanilla extract and mix on low speed just until combined. Sift in reserved dry ingredients and beat on low speed until barely incorporated, about ⏱️ 15 seconds. Set aside ¼ cup from 2 medium pears, peeled, cored, cut into ⅓" pieces, for topping cake. Using a rubber spatula, gently fold in 3 oz. semisweet chocolate, coarsely chopped, and remaining pears until evenly distributed and any last streaks of dry ingredients are incorporated.
large eggs2medium pears, peeled, cored, cut into ⅓" pieces2. semisweet chocolate, coarsely chopped3 oz
3
Scrape batter into prepared pan. Top with reserved pears, then 1 Tbsp. finely chopped rosemary and 1 Tbsp. raw sugar. Bake cake ⏱️ 10 minutes. Reduce oven temperature to 350° and continue to bake until golden brown on top and a tester inserted into the center comes out clean, 35–⏱️ 40 minutes. Transfer pan to a wire rack and let cake cool in pan.
medium pears, peeled, cored, cut into ⅓" pieces2. finely chopped rosemary1 Tbsp. raw sugar1 Tbsp
4
Turn cake out onto rack and carefully peel away parchment paper; discard. Invert cake onto a plate (it should be right side up now). Serve slices topped with sweetened whipped cream or crème fraîche if desired. Do Ahead: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.
Sweetened whipped cream or crème fraîche (for serving; optional)
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