Fall
Yogurt cake with pear and dark chocolate
Popular on Food52
88 Reviews
saucy S.
April 5, 2016
Guess we're in the minority. Just not a winner for my husband and I. Yes, moist and easy, but so so many better cakes out there. Sorry.
Špela C.
September 12, 2015
Delicious cake, cut the sugar in half as I added another very sweet pear and only half an oil and it turned out great! Also added some chopped fresh mint which leaves almost an After 8 mint fall flavour - delicious.
Natasha
May 17, 2015
This cake is uh-mazing. I'm a chocolate fanatic so probably added more chocolate than was called for, but it made it even better. Was amazing warm, straight out of the oven, as dessert.
Adelucchi
January 25, 2015
Thanks for this recipe. I love that I can make it without the big mixer. (Easy cleanup.). Great texture. Can't wait to try some of the combos listed here. I made mine with pears and chocolate. Great treat for desert. Want to try it toasted for breakfast!
James C.
November 1, 2014
Could this be made into muffins, and if so, how?
fiveandspice
November 2, 2014
Yes, it should work. I'm guessing it would make a dozen or just over a dozen muffins. You should be able to mix the batter up the same way, then fill a greased and lined muffin tin, filling each cup about 2/3s full. I'm not certain what the baking time would be, I would guess around 35-40 minutes at 350F. But, I would just keep an eye on the muffins and when they're looking set, do the toothpick test where you insert a toothpick into the center of a muffin and if it comes out clean, then they're done!
GWW
March 2, 2014
OR--plain original cake--plain coffee--w/optional dollops of
sweetened thick yogurt, perhaps mixed w/ Poire William, puree pear, or sprinkle of chopped ginger--crystallized or bits of fresh--(and skip strong cinnamon, cardamom,etc...)
sweetened thick yogurt, perhaps mixed w/ Poire William, puree pear, or sprinkle of chopped ginger--crystallized or bits of fresh--(and skip strong cinnamon, cardamom,etc...)
GWW
March 2, 2014
Of course, the 'joy of 'cooking' is in experimenting, inventing--but how about letting simple be simple--enjoying flavors of basic ingredients--pears & all--(maybe 'brightened' by grated citrus) Serve it w/ coffee, ground w/ cardamom, cunnamon, clove...!!
Nikki P.
June 13, 2013
Thank you so much for those suggestions ladies. I am making it this pm and will try the cardamom option...I will post back!
Nikki P.
June 12, 2013
I would love to add a spice to this, any suggestions?
fiveandspice
June 12, 2013
I think it would be lovely with a hint of either cardamom or cinnamon. Some ground ginger would be a good spice option, or you might even consider a pinch of nutmeg.
Rebecca C.
June 12, 2013
it is really decadent without it but, i would go with cardamom to maintain its sophistication or, nutmeg to add warmth. in the fall, this will be a divine dessert. if you are modifying it for summer fruits like peaches or strawberries go with cinnamon or, even basil.
chez_mere
June 2, 2013
Just made a version of this with raspberries and extra dark (80%!!) chocolate. Can't wait to cut into it...
Nargess
May 20, 2013
I have made this cake so many times now with different variations... ABSOLUTELY AMAZING every single time.. I've done White Chocolate and Cherry, as well as Dark Chocolate and Pistachio chunks! OMG! I have pics, don't know how to add them. I am still trying to make it Gluten Free, but haven't made one that I like yet.. when I do, I will share the GF version.
Nargess
February 28, 2013
I would love to make this again for a friend that is Gluten Free. Can anyone please help me to make it Gluten Free? How much of what flour can I replace the all purpose flour with? Thank you.
fiveandspice
February 28, 2013
I'm afraid I don't really have any good suggestions since I'm not particularly good at gluten free baking. But, what I would do is look at a good gf baking book, and they usually have a recipe for an all-purpose gluten free flour blend somewhere near the start that gets used as the ap flour in everything. (It usually seems to involve brown rice flour, and xantham gum, and good stuff like that). If you wanted to, you could also potentially try buying a pre-mixed ap gf blend, like Thomas Keller's cup-for-cup, or I think King Arthur has a blend too.
Nargess
February 28, 2013
Thank you so much for the suggestions. I have been doing some research and I think I can blend my own GF flour and when I do and make this GF I shall report back. Wish me luck and thank you. :-)
adele93
March 1, 2013
there is a recipe: http://food52.com/recipes/20226-banana-date-walnut-loaf that is GF and they just use GF AP flour
Nargess
March 1, 2013
Thank you Adele I will have a look, but I don't have GF AP flour, I do have all the different GF flours and have researched how to mix them to make my own GF AP flour. thank you :)
fiveandspice
March 1, 2013
Definitely report back please! I'll be so interested to hear how it goes.
Rebecca C.
March 1, 2013
The easiest way to do GF is to get an all purpose GF flour mix; that way your sub ratio is 1:1. Arrowhead Mills is the one i used when i made this, but i also like Pamela's and Craving Pantry. there are a ton others. for the best taste look for rice flour and/or sorghum flour based mixes. DO NOT USE garbanzo/chick pea based ones or, ones that are mostly starch based (yucky taste and consistency). Alternatively, you could look up GF baking websites and build your own mix but, that can get tricky, expensive, and time consuming.
Nargess
March 1, 2013
I promise to report back as soon as I make it, I am aiming for next week. Rebecca, Thank you. I live in London and GF AP flour is crazy expensive, but I have found an asian store that sells them all separately very reasonable price and so I am going to attempt to make my own. I will definitely keep in mind your advice about the sorghum and rice flour. Thank you.
Choco E.
February 28, 2013
I just made (yesterday) a version of your cake for a family birthday, with "rocha" pear (portuguese), apples, dried apricot, fig and, of course, dark chocolate. I also used vegetable oil, instead of canola oil, and 2 Tbs of Porto wine, an mix the fruit with the batter. It was a complete success! At the end of the party, there are just crumbs... Thank you for this divine recipe!
adele93
February 23, 2013
they have just come out of the oven and my family are going mad over them!!! PERFECT, love the texture and the pear, i might try it with apple and white choc or mashed banana next time
adele93
February 23, 2013
also i used salt reduced butter instead of canola oil and there was no difference
Nargess
February 21, 2013
I made this yesterday and sub'd sour cream for the yogurt and used 2 eggs and it came out beautiful! The smell and taste of the dark chocolate against the pear, just divine. I would like to try it with pureed pear and see how it turns out. Thank you for the amazing combination and idea of this recipe. :-)
EmilyArgh
February 11, 2013
I used 1.5 pears to add some extra pear goodness, and for the 1/2 a cup of oil I used 1/4 c vegetable oil and 1/4 c extra virgin olive oil since it was what I had on hand. I don't think a full 1/2 cup of oil is necessary for this cake, so next time I make this (and I'll be making it again!) I'm thinking of cutting the oil back to 1/3 of a cup, and using a mild olive oil, or subbing it for a 1/2 cup of pureed pear.
fiveandspice
February 11, 2013
Love the idea of using pureed pear. If you give it a try, let me know how it turns out.
Arlenebdm
January 31, 2013
I made it with a ripe Comice pear and it came out like custard. Fabulous.
Rebecca C.
January 20, 2013
So many positive comments and deservedly so! here's what i did to this hard to mess up/easy to enjoy quick bread cake: Bosc pear (splendid), mix of butterscotch chips and extra dark chocolate chips (OMG, the butterscotch sends it over the top), homemade lactose free yogurt, fruity olive oil (one that has a sweet, lighter taste), walnut oil (because i didn't have enough olive oil), and gluten-free all purpose flour mix. the taste - absolutely amazing!!! served warm with hot chocolate hard to go wrong. the consistency - light and fluffy but, it split down the middle coming out of the pan. i would pass on to others, do what i did - especially the butterscotch chips and the oil choice; but, if using a GF mix, let it cool all the way in the pan.
peggymchoe
January 11, 2013
I wondered if this makes a 9 inch loaf cake as the header says, or an 8 inch loaf cake, as step 1 in the instructions?
fiveandspice
January 11, 2013
Oh, thanks for noticing that discrepancy! I've baked it in both sizes, and it works in either. It just changes the baking time - which seems to vary a lot from oven to oven too. So, go with the toothpick test for checking to be sure it's done.
crispylikechicken
December 22, 2012
I made these in muffin-form and they were adorable and delicious =)
Jazzball
December 2, 2012
If I use Greek yogurt should I add liquid?
fiveandspice
December 2, 2012
I think it will actually be fine if you use Greek yogurt and make no other changes.
Davis B.
November 13, 2012
I consider myself a relatively inexperienced baker (crostata, some cookes, cornbreadl but this recipe sounded too good not to try. Although it took a good forty minutes longer to bbake than the recipe said, the toothpick test proved successful & I was duly rewarded for my anxiety! Thank you for a wonderful cake!
fiveandspice
November 14, 2012
Isn't it funny how different the timing can be for different ovens?! I just had the same experience last week, actually, where the cake took almost 50 minutes longer than the recipe called for. The toothpick test is the way to go! :) So glad you enjoyed the cake!
lexilarkin
November 1, 2012
what type of pear would you suggest using??
fiveandspice
November 1, 2012
I've generally used Bartlett pears that were ripe but still firm. I bet Bosc would work well too.
TheLearningCook
August 31, 2012
I made this last night. It was so delicious. I love that it is so adaptable. Thanks for the easy recipe!
fiveandspice
September 3, 2012
Wonderful! I'm glad it turned out so well. And you're right, it's super adaptable.
TheLearningCook
September 6, 2012
Yep, tonight I am making it again but with apples and I had some mint dark chocolate so we'll see how it turns out. =)
BavarianCook
March 17, 2012
What a great recipe. I just made it and have to admit, I had to substitute a couple of things that I did not have on hand. I used vanilla Greek yogurt in place of the plain and used a sautéed apple rather than pear (thought I had a pear left but didn't). Turned out beautifully! Very moist and it has a nice crumb. The "poire belle Helene" was also one of my favorite desserts as a child! Have not seen it much on menus in the States, and seem to just forget to make it myself. Will definitely try this recipe with pear next time. Thanks so much!
fiveandspice
March 18, 2012
I'm happy you enjoyed it so much! It sounds quite lovely with your adaptations!
BavarianCook
March 23, 2012
Believe it or not, I made it again today (by special request) and once again find myself pear-less. So this time I used a can of apricot halves and voila, another delicious result. This is just soooo good!
TheWimpyVegetarian
November 27, 2011
This was amazing, 5%S. I served this with dinner tonight and it was a solid hit!! I made some changes because I was cooking it at 7000 feet above sea level, and it was just perfect. So many people wanted the recipe at the end of the night. It's my new favorite cake. Happy Thanksgiving!
fiveandspice
November 27, 2011
Thank you CS! I'm absolutely thrilled you liked it. And quite impressed with your ability to bake at high altitudes! I hope you had a wonderful Thanksgiving!
cupcakemuffin
November 21, 2011
I really love this cake - have made it a couple of times now (it's perfect for using up plain yogurt and over-ripe pears, both of which I always seem to have too much of!) and it is SO delicious - thanks for sharing a great recipe!
fiveandspice
November 22, 2011
Thank you! I'm glad you like it so much. And especially glad that it makes a good home for your extra pears and yogurt!
rlouisecull
November 3, 2011
This cake is so handsome! I made it last night with fat-free yogurt, because that's what was in the house, and I baked it in a round cake pan instead of a loaf pan. The rise was less impressive in the cake pan, but still, a beautiful and delicious cake! (Also, so very glad that I followed the recommendation to not feel guilty about eating this cake for breakfast - it has been the highlight of my day so far!) Thanks for sharing!
fiveandspice
November 3, 2011
I'm so psyched to hear that! And, very, very happy that you threw aside any feelings of guilt and had it for breakfast. We're having company this weekend, and I think I'm putting this cake on the brunch menu!
gingerroot
October 4, 2011
I made this very late last night and enjoyed some warm out of the oven and then again this morning with coffee. You are right, it was not at all difficult to convince myself that it can and should be enjoyed at any time of day. The contrast of the soft, sweet pears and dark chocolate is so good and to add the moist cake - yum. Thank you for another wonderful recipe!
fiveandspice
October 9, 2011
I'm so happy to hear you enjoyed it gingerroot! Hmmm, I wouldn't say no to a little piece right now (even though I just downed another gelato, oops!). :)
amber2010
October 3, 2011
Is there any reason this should not be made with a stand mixer?
fiveandspice
October 3, 2011
Only the oil needs to be folded in by hand, or very slowly with a paddle attachment, in my experience.
hlcadieux
October 3, 2011
Just made this with freshly picked VT Bosc pears, YUM! Reading over the recipe, I realized I forgot to add the oil, however the cake still turned out beautifully moist, so if you're out of oil, watching calories, whatever the situation may be, it can still work without it.
fiveandspice
October 3, 2011
Interesting to know! I add the oil because it adds that extra crackle and sheen to the top crust, and for a bit of extra moistness, but it can be great to have a dessert where you can also cut back a bit!
Brenzo
October 3, 2011
Question: does the yogurt get added with the sugar, eggs and vanilla? I didn't see a specific step for the addition of yogurt...
Thanks! Looks awesome.
Thanks! Looks awesome.
fiveandspice
October 3, 2011
Oh my! Yes, it does! I can't believe none of us have noticed up until now that it didn't specifically say that. Thanks for noticing!
ctgal
October 2, 2011
A question: How firm do the pears stay after baking? My husband is not a pear fan (a character flaw, ya' think?). But he is a huge dark chocolate fan. If the pears are indistiguishable, he might like it. Would sweet apples work, to counteract the bitter chocolate taste? Advice, please. :-)
fiveandspice
October 2, 2011
The pears cook to be pretty soft, but they have a distinct taste. You could try sweet apples, the flavor might not go quite as well as pears. You could also put in some type of berries, maybe?
matilda
October 2, 2011
I have made this three times now and everybody in my family loves it! I like to make it at night time when the kids are asleep, enjoy it then and keep the rest for breakfast!
TheWimpyVegetarian
September 30, 2011
I am so glad I have a bake sale coming up! This is definitely going to get made, with a little held behind for my husband and me. Or maybe just for me :-)
lapadia
September 14, 2011
Love this cake, especially the addition of dark chocolate! PS - don't know why I missed this before
fiveandspice
September 14, 2011
Thank you lapadia! And, it's surprisingly easy to miss things, with so many amazing recipes to catch your eye (including your gorgeous tart!), don't you think?
Midge
February 10, 2011
Yum! If I didn't have work to do, I'd march into the kitchen right now and bake this.
gingerroot
February 10, 2011
Seriously, you had me at pear and dark chocolate. Add the yogurt cake and I see how it could be dangerous...I am saving and look forward to eating this for breakfast (twist my arm) soon.
fiveandspice
February 10, 2011
Just let me know if you need someone to give your arm just that little extra twist ;).
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