- 1¾ cups whole grain pastry flour
- 1¾ cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs
- ¾ cup strong brewed coffee, cooled
- ¾ cup buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 to 3 large pears, peeled, cored, and sliced
- Preheat the oven to 375°F. Lightly oil a 10-inch cake pan. Line the pan with parchment paper and lightly oil the paper.
- In a medium bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt.
- In large bowl, whisk together the eggs, coffee, buttermilk, oil, and vanilla extract. Gradually stir the flour mixture into the egg mixture. Mix until thoroughly blended.
- Line the bottom of the cake pan with the pears in a circular design. Pour the batter on top of the pears. Bake for 55 minutes, or until a wooden pick inserted in the center comes out clean.
- Place on a rack and let sit for 10 minutes. Run a metal spatula around the sides of the cake to loosen them. Invert the pan onto a plate. Using the handle of a knife, vigorously tap the top of the pan, even shaking it a bit, to loosen the cake. Leave the pan over the cake for 15 minutes. Remove the pan and let the cake cool completely.