This is a variation of a favorite, blueberry lavender ricotta pound cake. I happened to read back through that post recently and was inspired all over again– it is a wonderful loaf cake, easy to make and with a decadently moist texture and delicate crumb. I quickly thought of the flavors I wanted to use to give it an autumnal update. I had some Bartlett pears that were a little past the point of eating plain, and a memory of a lovely chocolate pear cake from smitten kitchen. I thought adding some brown sugar would lend a caramel note, cinnamon would give that warm spice I love in fall baking, and cider could play up the pear flavor while providing a little bit of acidity. My updates worked like a charm: this ricotta pound cake is rich from the vanilla and brown sugar, but the pear and chocolate are stars. Like the blueberry lavender loaf, it is a great cake to serve with coffee or tea; it keeps nicely in the refrigerator and can be frozen. I am now tempted to create a version of this pound cake for every season– and I believe we will all benefit if I do.
Ricotta Pound Cake with Pears and Dark Chocolate (makes 2 loaves)
- 12 T. unsalted butter, at room temperature
- 1 1/2 c. whole milk ricotta cheese
- 1 c. light brown sugar
- 1/3 c. white sugar
- 3 large eggs
- 1 c. ripe fresh pear, cut into small pieces (from about 2 small or 1 large Bartlett pear)
- 2 T. fresh apple cider (or use fresh lemon juice)
- 2 tsp. vanilla
- 1 1/2 c. flour
- 1 T. cornstarch
- 1 tsp. cinnamon
- 2 1/2 tsp. baking powder
- 1 tsp. kosher salt
- 2/3 c. semisweet chocolate chips, or similar dark chocolate pieces
Preheat the oven to 350 degrees. Butter or spray two 8″ x 4″ loaf pans and set aside.
In the bowl of a stand mixer, cream together the butter, ricotta and sugars until light and fluffy. Add the eggs one at a time, mixing well between each addition.
Core and cut the pear; place immediately in a small bowl with the cider and vanilla. This will prevent browning and infuse some of the flavors into the pear pieces.
Sift together the flour, cornstarch, cinnamon, baking powder and salt. Remove the bowl from the mixer and add the dry ingredients to the wet ingredients. Add the pears and all soaking liquid in the bowl, and the chocolate chips. Fold the batter until the pears are incorporated and no dry ingredients are visible in the batter. Don’t overmix.
Divide the batter evenly between the two prepared pans. Bake for 45-55 mins., rotating the pans after about 20 mins.; the cakes are done when they begin to pull away from the sides of the pans and a knife comes clean from the center. Cool on a rack for at least 20 mins. before attempting to remove from the pan.
Your ricotta pound cake will keep, tightly wrapped, at room temperature for up to three days and in the refrigerator for slightly longer. Bring to room temperature before serving, for best results.