hi friends! it's that time of year again. aren't you excited?? i greatly look forward to my house smelling like roasted turkey, green bean casserole, pumpkin pie and now red wine poached pear cakes!! how festive is that?!
this cake is boozy and pear-y and with all the right qualities for the perfect holiday cake. once the pears are poached in the wine, the wine is reduced to syrupy goodness and poured over the pears and the cake is poured over all of that and it becomes an upside down wine pear cake!!
i am very excited because i get to announce this as my very first sponsored post! davinci wines was so kind to send me some bottles of wine to taste and make this cake with! i used their delicious Chianti wine for the cake and then later at a little dinner party i had we drank their Pinot Grigio and it was a hit.
what is your favorite thing to make around the holidays? i would have to say mine is pumpkin pie with TONS of whipped cream.
this post was made in partnership with davinci wine! thank ya!
red wine poached pear cake
1) combine wine, water, sugar, cinnamon sticks and vanilla paste in a medium sauce pan and stir together. place over medium-high heat until sugar is dissolved. use a small enough pan to fit all the liquid with some room for the pears. you want the pears to be submerged in the liquid so keep this in mind.
2) peel pears with a veggie peeler and place in the saucepan with the wine. lower liquid to a low simmer (you should hardly see any bubbles rise to the surface).
3) allow pears to poach for ~ 1 hour or until a pairing knife poked into a pear is slightly firm but cooked. use a plate or bowl to push the pears down in the liquid as they cook. turn them occassionally so all parts of the pear are the same color.
4) chill pears overnight in the liquid (you may need to turn this halfway through too so the wine can soak in evenly).
5) the following day, cream the butter + sugar together for 5 mins or until light and fluffy. Add in the eggs one at a time and beat each in. Add the sour cream + vanilla paste +salt until combined.
6) sift together the flour + baking powder and add into butter mixture. Mix until JUST combined.
7) slice pear down the center, missing the core, to remove one "cheek". Slice this into 1/4" slices.
8) butter a 9" cake pan or spray with Pam. Fan out pears in the bottom of the pan starting with the outside and laying them around the edges of the pan. Then do the same working your way to the center. In the middle, add a few of the smaller pear pieces that you naturally get from slicing the pears.
9) in the meantime, reduce the red wine liquid to about 1 cup then add 1 cup sugar to red wine poaching liquid and reduce until a finger run through a sauce coated soon holds the line.
10) pour 1/4-1/2 c of the reduced wine sauce the cake batter over the pears (just enough to evenly coat the bottom of the pan.
11) dollop the cake batter over the pears and spread evenly over the pears with an offset spatula.
12) bake in a 350 F oven for 30-40 mins or until pairing knife inserted into the center of the cake comes out clean.
13) allow cake to cool for 10-15 mins. run a knife along the edges of the pan and invert onto a serving plate. ta da!!!
14) allow cake to cool completely before serving if you want to dust with confectioners' sugar at the end.
2 c. Davinci Chianti wine
2 c. water
1 c. sugar
2 cinnamon sticks
1 t. Nielsen-Massey pure vanilla bean paste
5 bartlett pears, unripe
6 T unsalted butter, room temp
3/4 c white sugar
2 large eggs, room temp
1/3 c. sour cream
1/2 t. Nielsen-Massey pure vanilla bean paste
1 c. + 2 T all-purpose flour
1/2 t. baking powder
1/4 t. kosher salt
1 c white sugar
confectioners' sugar for dusting