Salted Chocolate Pear Pound Cake

Scented with the warmth of cardamom, coffee and a burst of chocolate flavor this cake is filled with chunks of juicy pears and simply dusted with flaked salt and powdered sugar. Recipe and photography by Good Grief Cook.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 350F.

Step 2

Spray two 8-9 inch x 5-inch loaf pans with baking spray.

Step 3

Line pans with strips of parchment paper and lightly spray paper.

Step 4

Slice the Bosc pears in half lengthwise just off center from the stem. Do not peel.

Step 5

Place the pear, cut-side down, on a mandoline and thinly slice. You will need 6 slices of pear for each pan. (I like to cut 3 slices from each half.) Remove seeds from slices, if needed. Gently press 3 slices of pear along each side of the long side of loaf pan.

Step 6

Peel, core and small dice the Anjou pears. Toss diced pears with 2 tablespoons of flour until coated; set aside.

Step 7

In a small bowl, whisk flour, cocoa powder, baking powder, baking soda, cardamom and salt; set aside.

Step 8

Stir water and espresso powder together until espresso is dissolved; set aside.

Step 9

In a large bowl, with an electric mixer, beat butter and sugar for 3 to 4 minutes or until well combined. Add eggs; blend well.

Step 10

With mixer at low speed, gradually add half of the dry ingredients. Slowly add coffee until combined.

Step 11

Add remaining dry mixture; blend well scraping down sides of bowl and beater as needed. Fold in diced pears and excess flour.

Step 12

Pour batter into prepared pans.

Step 13

Bake 65 to 70 minutes or until a wooden pick inserted in center comes out clean.

Step 14

Cool 10 minutes in pan before turning out on a wire rack to cool.

Step 15

Remove parchment and turn cakes upright.

Step 16

Sprinkle top of cake with flaked salt while cake is still warm. Coll completely. Dust with powdered sugar just before slicing and serving.

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