Chocolate Pear Buckle
Prep time: 
Cook time: 
Total time: 
Serves: 9 servings
Juicy pears are nestled in a just-sweet chocolate batter that "buckles" around the fruit making for a rustic yet pretty cake.
  • 1 stick (4 ounces) unsalted butter, melted and cooled
  • ¾ cup sugar
  • 2 large eggs
  • ¾ cup buttermilk
  • 1 teaspoon vanilla
  • 1 cup flour
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 pears, peeled and cored
  • ½ cup sliced almonds
  • 1 tablespoon raw sugar
  • confectioners sugar to serve
  1. Preheat the oven to 350°F. Grease and line an 9x9 inch square baking pan with parchment.
  2. In a bowl whisk together the butter, sugar, eggs, buttermilk, and vanilla until combined well.
  3. In another bowl, whisk the flour, cocoa, baking powder, and kosher salt. Add the buttermilk mixture to the flour mixture and fold until just combined. Scrape the batter into the prepared baking pan. Slice the pear halves and using a spatula, arrange each sliced pear half onto the batter, fanning each half out a bit. Sprinkle the tops of the pears and cake batter with the almonds. Sprinkle the almonds with the raw sugar. Bake for 45 minutes in the center rack of the oven, or until a toothpick inserted into the center of the cake batter comes out clean. Remove from the oven and cool on a rack before serving.
Use pears that just yield to a slight squeeze, super soft pears will fall apart and underripe pears won't soften when cooking.

I use dutched cocoa powder for this recipe. Valrhona is my absolute favorite.
Recipe by at