Chocolate and poached pear bundt cake + spiced caramel {vegan}

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Happy Monday! Today I want to share with you truly one of my favorite cakes ever: a chocolate bundt cake filled with pears poached in a mix of spices for a warming winter twist! When I was done cooking the pears I felt bad discarding the liquid full of spices so I thought why not letting it cook further until, perhaps, it reduces to a syrup? And it worked! It actually turned into a rich caramel. I smothered it all over the cake for a nice extra touch.

I like making bundt cakes because I find they cook more evenly, the only down side is that – unless you make them up “upside down” – it will be impossible to remove them from the pan without destroying them.

I stored mine on the counter for a few days and it kept really well, although it didn’t last long in my home as I shared it with family!

CHOCOLATE AND POACHED PEAR BUNDT CAKE + SPICED CARAMEL {vegan}
by Marta Giaccone

Recipe
yields one 26cm/10in cake
prep time: 15 mins; cook time: 1 hr 10 mins; total time: 1 hr 25 min

Poached pears
4 pears, medium firm
3 tbsp maple syrup or other sweetener
1 vanilla bean, split lengthwise, or 1 tsp vanilla extract
cinnamon powder or 1 stick
3 star aniseeds
handful cloves
handful fennel seeds
5 cardamom pods
grated nutmeg
3-4 cups / 1 lt water

Method

1. Wash and peel the pears keeping the stem on. Slightly cut off the bottom so they can sit upright. Grind fennel and cardamom seeds in a mortar and pestle.
2. Add water (start with 3 cups), sweetener and spices to a pot and bring to a boil, stir and then add pears. They should be fully covered by water.
3. Let cook until just soft but still firm enough (you don’t want them to get mushy as they’ll cook further in the oven), about 15-35 mins depending on ripeness. I checked with a fork after 15 minutes and removed 2, letting the other 2 cook longer. Let cool.
4. Filter liquid, take out 1 cup which you will need for the cake batter, and put the rest back on the stovetop over a medium-low flame, uncovered. Let cook for about 1-1.5 hours until it reduces to a syrup, while you prepare the cake. Check and stir every few minutes.

Cake
1 cup / 130 gr oat flour (you can make it by grinding/pulsing rolled oats)
1 + ½ cups /200 gr flour of choice
2/3 cup / 60 gr cacao powder
2 tsp baking powder
1 tsp baking soda
pinch salt
1/3 cup / 80 gr maple syrup
1/3 cup / 80 gr light vegetable oil
1 pear, soft
1 cup / 250 ml pear cooking liquid + more
1 tsp cinnamon
1 tsp ground ginger
1 tsp ground cloves

Method

1. Preheat oven to 175°C/350°F.
2. In a large bowl sift and mix the dry ingredients; in another bowl mix oil and maple syrup.
3. Wash, peel and chop the pear and blend it with 1 cup of cooking liquid. Add more liquid (you can take it from the pot while it’s slowly reducing) depending on the pear size and ripeness, considering that you need a total of 2 cups of liquid for the cake batter.
4. Combine the wet ingredients, then add to the dry ones. Stir well until you have a smooth batter (it will be quite liquid).
5. Line the bottom of the bundt pan with parchment paper (optional) and/or lightly grease the bottom and sides with coconut oil. Roll the 4 cooked pears in flour, to help the batter stick to them, then place them in the cake pan.
6. Pour batter in between and around the pears, evenly.
7. Bake for about 35 minutes. It will be ready when a toothpick or knife inserted in the center will come out clean.
8. When ready, leave out to cool completely on a wire rack.
9. At this point, the caramel may be ready, if not, let it reduce a bit longer while the cake cools down.