Sweet Chocolate Pearple Cake [recipe]

PEARPLE?  Pear and Apple (pearple) are showcased in this lovely chocolate bundt cake.  We were gifted some beautiful pear tree drops from a hundred year old tree in South Tamworth.

Most of them were turning ripe and delightfully mushy so fast we were eating them and saucing them for my girl and my baby girl to eat. (And some preserved for when the baby girl is really eating more food in a few months from now)  But the rest are getting mashed into a lovely cake adapted from a cookbook that just completely resonates with the way we eat sweet seasonal treats.


Sweet Autumn Pearple Cake

Adapted from Rustic Fruit Desserts by Schreiber and Richardson


  • 3/4 cup water
  • 4 small pears and 2 large apples (2 pounds chopped and prepped)
  • optional : juice of one lemon (or orange)
  • Bundt Cake ingredients
  • 13.75 ounces of all-purpose flour
  • .75 ounces of cocoa powder
  • 2 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons nutmeg
  • 1 1/2 teaspoons cinnamon
  • 7 ounces unsalted butter (14 Tablespoons)
  • 14 ounces granulated sugar
  • 3 eggs
  • 2 cups of pearple sauce


Make pearple sauce:

1. Peel, core chop , and apples and pears.

2. Place in a heavy saucepan  and the 3/4 cup of water and cover. Bring to a simmer and cook for 15 minutes, or until the fruit is tender.  Taste for sweetness and add the optional juice of one lemon or orange to taste.


3. Use a food mill or potato masher or immersion blender to sauce consistency that you desire.  I use a few pulses of an immersion blender and its creamy and smooth like apple sauce, but with pears.  You WILL have leftover pearple sauce.  It’s delicious, warm, and perfect just as it is on a brisk Autumn morning for breakfast.   Just don’t eat it all,set aside 2 cups for the cake.

Make the Bundt Cake

4. After you’re done making the pearple sauce set your oven to 375 degrees Fahrenheit and butter your favorite bundt cake pan.

5. Sift flours, cocoa powder, baking soda, salt, nutmeg, and cinnamon in a bowl.


6. Cream the sugar with the butter in your favorite mixer. and then once they are blended beat them on medium-high for 3-5 minutes until light and fluffy.

not creamy
not creamy

7. Add the eggs one at a time and scrape the bowl.

8. Alternate adding the flour mixture and the pearple sauce and scrape down the bowl.


9. Pour the mixture into the prepared pan and spread evenly.

10. Bake for 50 minutes, or until a skewer inserted into the cake comes out clean.  It should be moist but not wet and the cake should be firm.

11. Cool on a wire rack for 20 minutes before inverting on the cooling rack and cool for another 20 minutes.


Enjoy!  We liked it plain with coffee or milk and with our favorite ice cream. YUM!