Upside-Down Pear Chocolate Cake
This cake was an experiment that turned into one of the most popular desserts at the Flea St. Cafe. I am not a chocoholic, but I eat this confection with abandon.
Organic buttermilk isn’t as easy to find as regular organic milk. If your grocer doesn't carry it, you can substitute sour milk. To make sour milk, add 1 tablespoon vinegar to 1 cup milk and let sit for 10 minutes.
Total Timeunder 4 hours
OccasionCasual Dinner Party, Family Get-together
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturechocolatey, fruity, sweet
Type of Dishcake, chocolate cake, dessert
- 1¾ cups whole grain pastry flour
- 1¾ cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs
- ¾ cup strong brewed coffee, cooled
- ¾ cup buttermilk(see Notes)
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 to 3 large pears, peeled, cored, and sliced
Preheat the oven to 375°F. Lightly oil a 10-inch cake pan. Line the pan with parchment paper and lightly oil the paper.
In a medium bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt.
In large bowl, whisk together the eggs, coffee, buttermilk, oil, and vanilla extract. Gradually stir the flour mixture into the egg mixture. Mix until thoroughly blended.
Line the bottom of the cake pan with the pears in a circular design. Pour the batter on top of the pears. Bake for 55 minutes, or until a wooden pick inserted in the center comes out clean.
Place on a rack and let sit for 10 minutes. Run a metal spatula around the sides of the cake to loosen them. Invert the pan onto a plate. Using the handle of a knife, vigorously tap the top of the pan, even shaking it a bit, to loosen the cake. Leave the pan over the cake for 15 minutes. Remove the pan and let the cake cool completely.
2000, 2008 Jesse Ziff Cool