Does someone know why loaf cakes are called “plumcakes” in Italian? And no, usually there are no plums in it. Anyways, I’ve wanted to make a loaf cake for a long time now and I think that with this recipe I really nailed it. This loaf cake is pretty delicious. I love the combination of the cake and the moist & juicy pears. I’d serve it with some vanilla sauce, whipped cream or vanilla ice cream.
I had actually made this cake first time during the winter. Had the recipe ready for months, had taken the pictures… I just didn’t make the final steps, that is choosing and editing the pictures, plus writing the blog post. I should find a way to be more constant in that. But, you see, for some reason after creating a recipe and shooting the pictures, something springs in my brain that makes me think that the job is all done and ready, when it’s actually only half-way-through. Maybe because the funnest part is over? I don’t know. Does that happen only to me, or is it a problem with other fellow bloggers as well? I wonder..
I made this cake with rice flour and it worked out perfectly also as a gluten-free version!
Did you know? By opening the recipe on Yum, you are able to see the recipe in US measurements 🙂
- 2 eggs
- 60 g of granulated sugar
- 60 g of butter
- 70 g of dark chocolate
- 25 g of cocoa powder
- 100 g of flour (rice or wheat)
- 3 whole pears
- ½ tsp of ground coffee
- ¼ tsp of salt
- ¼ tsp baking soda
- ¼ tsp baking powder
- Preheat the oven at 180°C/375F.
- Beat the eggs, the sugar and the butter until they’ll reach a light and creamy texture.
- Add the dry ingredients to batter and fold gently.
- Place the pear into a previously greased or covered with baking paper loaf pan in a vertical position.
- Pour the batter around the pears and level it out.
- Bake for 40 minutes.
- Serve with vanilla sauce, whipped cream or vanilla ice cream.