Pear and Chocolate Chip Loaf Cake

For the first time since we planted our pear tree, we have a glut of pears so I have been busy researching and testing out pear recipes. This Chocolate Chip and Pear Loaf Cake is based on a very simple recipe that my Mum used to make and it is delicious.

We planted an apple tree and a pear tree the first year we moved into our new home and have never had more than a handful of pears until this year. In the past, we have always had to rely on my Sister in Law for pears to make our pear butter.

I never realised that pears do not ripen on the tree, instead, they need to be removed and either placed on a window ledge (for fast ripening) or ideally in a dark dry place (thanks to Monty Don and Gardeners World for that information).

If your pears are not yet ripe then you can peel, core and chop them and add them to a small amount of water in a pan until they soften. You could also use tinned pairs or overripe pears. This Pear and Chocolate Chip Loaf Cake is so versatile and quick to make.

I am a big fan of a loaf cake, easy to slice and a great cake tin cake. It is so easy to make and is also perfect served warm with custard or vanilla ice cream.

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Pear and Chocolate Chip Loaf Cake

Course Cake

Cuisine British

Keyword baking, cake, family

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• 150 g Caster Sugar
• 150 g Butter
• 150 g Self Raising Flour
• 100 g Dark Chocolate Chips
• 2 Pears Peeled, cored and chopped.
• 2 large Eggs

Instructions

1. Preheat oven to 180 degrees centigrade

2. Grease and flour a large loaf pan. We use a silicone loaf pan so don't line it, but libe with parchment paper if using a metal tin.

3. Using a mixer with whisk attahment cream together the butter and caster sugar. The colour will lighten and then you know it is done.

4. Add the eggs and flour and mix together

5. Fold in the pears and chocolate chips

6. Transfer the batter to your loaf tin.

7. Bake for 30-35 minutes until a skewer inserted near the centre comes out clean

8. Cool for 10 minutes before removing to a wire rack to cool completely

Recipe Notes

To turn plain flour (all-purpose flour) into self-raising flour add 2 teaspoons of baking powder to every 150 grams of plain flour.

This cake will keep for up to 5 days in an airtight container.

Freeze for uptoi 3 months on the day of baking.

Adaptations

• You can substitute the caster sugar for brown sugar for a darker cake.
• Butter – I always use salted butter, but you can use unsalted and add a pinch of salt.  The salt does bring the taste of the pears out. 
• Replace the chocolate chips with the same weight in nuts.