Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) baking soda
  • 0.25 tsp (1g) salt
  • 0.5 tsp (1g) ground cinnamon
  • 0.75 cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 0.5 cup (120ml) buttermilk, room temperature
  • 1 tbsp (15ml) espresso powder dissolved in 1 tbsp hot water
  • 3 medium Bosc or Bartlett pears, peeled, halved, and cored
  • 2 tbsp (30g) melted butter
  • 1 tbsp (12g) brown sugar

Instructions:

  1. Preheat oven to 350°F (175°C). Grease the sides of a 9-inch springform pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
  3. In a large bowl, cream the softened butter and sugar until light and fluffy (about 3 minutes).
  4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and the dissolved espresso mixture.
  5. Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Stir with a spatula just until combined.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Slice the pear halves lengthwise into thin fans and press them gently into the top of the batter in a concentric circle.
  8. Brush the pears with melted butter and sprinkle with brown sugar.
  9. Bake for 50–60 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Allow the cake to cool in the pan for 15 minutes before releasing the springform ring.