Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Dolce: Pear Chocolate Upside Down Cake

Good final

Ever notice that most people hate the word “moist?” You know the typical reaction – shoulders squeezed together, fake shiver down the spine, tongue sticking out. So when I tried this Upside Down Pear Chocolate Cake I wondered, “how could such perfection be best described by the most reviled word in the dictionary?” This simple cake is yet another masterpiece from Jesse Ziff Cool’s Simply Organic, one of my favorite cookbooks of all time (see our Lemon Basil Cake for another one of her gems). The pears add a little bit of sweetness to the deep flavor of the chocolate, and the cake is oh so fluffy. It’s particularly delicious with a scoop of ice cream on top.

By the way, Good Magazine wrote a great piece about our “moist” aversion. My favorite part was a tweet they included at the end of the post: “EWWW MOIST. I really do hate that word. except in reference to cake!” –jaime

Ingredients

1 3/4 cups all-purpose flour

1 3/4 cups sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

3/4 cup strong brewed coffee, cooled

3/4 cup buttermilk

1/2 cup vegetable oil

1 teaspoon vanilla extract

3 pears, peeled, cored, and sliced

Directions

1. Preheat oven to 375°F. Lightly oil a 10-inch cake pan or a 9 x 9 square pan. Line pan with parchment paper and lightly oil the paper.

2. In a medium bowl, combine dry ingredients: flour, sugar, cocoa, baking soda, baking powder, and salt.

3. In large bowl, whisk together wet ingredients: eggs, coffee, buttermilk, oil, and vanilla. Gradually stir dry mixture into wet mixture. Mix until fully blended.

4. Line bottom of pan with pears in an attractive design. Pour batter on top of pears.

5. Bake 55 minutes, or until a wooden pick inserted in the center comes out clean. Let cool for 10 minutes. Run a metal spatula or knife around the sides of the cake and invert the pan onto a plate. Lightly shake the pan until cake falls out gently or leave upside down for 15 minutes until pan comes off easily.

Serving Suggestion: Best with a scoop of ice cream on top.

Good pears

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7 comments on “Dolce: Pear Chocolate Upside Down Cake

  1. Vanessa-Jane Chapman
    January 11, 2013

    Hey, glad to have found your site here! My grandmother was French Egyptian so I grew up with a lot of the middle eastern/mediterranean dishes. I shall follow you…

    This cake looks great by the way!

    • mezzeanddolce
      January 11, 2013

      Thanks, Vanessa! We’re so glad you found us. We hope to be a resource and community for people who love this food! Did you grandmother make anything particular that you remember loving to eat?

      • Vanessa-Jane Chapman
        January 11, 2013

        Ooh, SO many things, let’s see what I can remember…Labneh, stuffed aubergines and vine leaves, ful medames with hard boiled eggs in it, megadarra, some kind of rosquetes type ring crackers that had mashed potato in the dough, spinach fillo pastry triangles, marinated olives…how long have you got? I’m feeling a bit emotional now remembering her cooking, I haven’t thought about some of those dishes for years!

      • mezzeanddolce
        January 12, 2013

        Glad we helped bring up some of those memories. They sound delicious! I think you’ll appreciate the spinach borek we have coming out next week – sounds like your grandma’s spinach pastries!

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This entry was posted on January 11, 2013 by in Cakes, Dolce and tagged , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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