A luscious chocolate cake with tender earl grey tea-poached pears studded throughout the loaf.
5 earl grey tea bags
4 cups boiling water
1 cup granulated sugar
1 vanilla bean
3 medium pears, peeled
1/2 cup unsalted butter, at room temperature
1 cup brown sugar
2 large eggs
1 1/3 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/3 teaspoon salt
2/3 cup whole milk
1/3 cup sour cream
In a medium size pot, let the tea bags steep in the boiling water for 5 minutes to infuse. Remove tea bags after 5 minutes. Add the sugar to the tea and stir to dissolve.
Add the peeled pears and vanilla bean to the pot and bring tea to a boil over medium heat. Let the pears simmer for 20 – 25 minutes over medium-low heat until the pears are tender.
Once pears are tender, remove the pears from the pot and set aside to let cool.
Preheat oven at 350°F. Grease a loaf pan and line pan with parchment with overhang on both sides.
In a large bowl, whisk together cocoa powder, baking soda, and salt. Set aside.
In a large measuring cup combine the milk and sour cream. Set aside.
In a mixer with a paddle attachment, beat the butter and brown sugar together until light and fluffy. Add the eggs, one at a time and mix until well incorporated.
Add in half of the flour mixture and half of the milk mixture and start mixing on slow. Add in the remainder of ingredients and mixed until just combined.
Pour the batter into the loaf pan, then place the pears bottom side down in the batter so they are nearly enveloped. Bake for 50 – 55 minutes, then allow to sit for 20 minutes on a cooling rack before removing from pan.