I decided to try out a new recipe for my boyfriend’s dad’s birthday and proceeded to make a fine mess of the whole thing.
Here’s how to make it successfully!
First, here’s what you’ll need:
- Plain yogurt — pay very close attention to its size since it’s what you’ll be using to measure the rest of your ingredients. I used a 2lb container of Trader Joe’s Plain, Nonfat Organic yogurt. (The 2 lb container was enough for 3-4 cakes.)
- The Recipe calls for 3 eggs, but I used 6 since my pot of yogurt was so big.
- Use the yogurt container to measure out 3 pots of flour.
- You’ll also need 1.5 pots of sugar.
- The recipe mentions a “packet of baking powder” so I eyeballed 1-2 tablespoons.
- 2-3 pears (per cake, or more!)
- Chocolate powder (as much as you want.)
- Vanilla extract
- Lastly, use the same yogurt pot to measure out 3/4 pot of oil (I used vegetable oil.)
- Measure out and mix the plain yogurt, flour, sugar, baking powder, eggs, oil and chocolate powder.
- This is a good time to start pre-heating your oven to 350 degrees F.
- Then skin the pears, take out the core, and cut into pieces (I cut mine into pieces a little larger than quarters.)
- On about middle-heat, candy the pears in butter. This should take about 5 minutes.
- Once they’re turning brown, add some powdered sugar (enough to cover all the pears with a light coating) and the vanilla extract.
- A minute or 2 later, your pears should be ready so add them to your dough.
- Prepare your cake mold: butter the bottom and sides, then add a handful of flour to the bottom to help it not stick.
- I put half the pears in the bottom of the mold, then added a layer of cake, and layered the rest of the pears on top. Having pears on the bottom did make it a bit tougher to serve…
- Once your oven is ready, put the mold (with cake and all) in. The recipe said to let it cook 25 minutes but mine took about 35 minutes. The mold I used was rather large and deep. I recommend setting your timer to 20 minutes and checking the cake every 10 minutes after (more often and you’ll lose all your heat.)
- The cake is ready once you can insert a knife into the center and it does not come out with chocolate goo.
And there you go! I let my cake cool before eating but this would probably be yummy warm with vanilla ice cream and caramel sauce =3