Can I use a different type of wine?

Absolutely! Any red wine will work, but those with fruity notes like Merlot, Cabernet Sauvignon, or Pinot Noir will complement the pears well.

Can I use a different type of fruit?

While pears are classic, you can experiment with other fruits like apples, peaches, or plums. Adjust the cooking time accordingly.

Can I make this cake ahead of time?

Yes, this cake can be made a day or two in advance. Store it covered at room temperature or in the refrigerator.

How can I make this cake less alcoholic?

Reduce the amount of wine used to poach the pears. You can also substitute some of the wine with pear juice or apple juice.

Can I use a different type of sugar?

You can use brown sugar instead of granulated sugar for a richer flavour.

Can I substitute butter with another fat?

You can try using softened unsalted butter or a plant-based butter substitute.

Indulge in decadence: Wine-Poached Pear Cake

Description

This moist and flavourful wine pear cake is the perfect dessert to impress your guests. The subtle sweetness of the pears, combined with the warm complexity of the wine, creates a truly unforgettable treat.

Ingredients

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For the Cake:

1 cup butter, softened
2 cups granulated sugar
3 cups all-purpose flour
4 large eggs
1 cup pear juice
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract

For the Pears:

4 ripe pears, peeled and sliced
1 orange, thinly sliced
1 cinnamon stick
3 cloves
6 tablespoons granulated sugar
4 cups red wine (such as Merlot or Cabernet Sauvignon)

Instructions

1. Prepare the Pears:

In a saucepan, combine the wine, sugar, orange slices, cinnamon stick, cloves, and pear slices.
Simmer gently for 30 minutes, or until the pears are tender.
Remove the pears from the saucepan and set aside.
Reduce the wine mixture over medium heat until it thickens slightly.

2. Prepare the Cake:

Preheat oven to 180°C (350°F). Grease and flour a springform pan.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.

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In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt.

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Gradually add the dry ingredients to the wet ingredients, alternating with the pear juice, beginning and ending with the dry ingredients. Mix until just combined.

3. Assemble and Bake:

Pour the cake batter into the prepared springform pan.
Arrange the cooked pear slices on top of the batter.
Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before removing and serving.

Notes

For a richer flavour, use high-quality butter and good-quality wine.
You can use any variety of pears, but Bosc or Anjou pears work particularly well.
To add a touch of spice, add a pinch of nutmeg or ginger to the cake batter.

Serve the cake warm or cold with a dollop of whipped cream or a scoop of vanilla ice cream.

Keywords: Pear cake, wine pear cake, wine poached pears