Ginger Pear Cake
Infused with the warm spice of ginger and the natural sweetness of ripe pears, this Ginger Pear Cake is a delightful dessert that embodies the cozy flavors of fall. Featuring a tender, moist crumb, this cake is elevated with the addition of finely chopped crystallized ginger, which adds a burst of spicy sweetness in every bite. The aromatic blend of ground ginger and cinnamon perfectly complements the chunks of juicy pears, creating a harmony of flavors that’s both unique and comforting. Ideal for any occasion, from a casual afternoon treat to a show-stopping dessert for gatherings, this cake can be finished with a light dusting of powdered sugar for an elegant touch. Easy to prepare in under 20 minutes and baked to perfection in just 50, this recipe is your go-to for baking seasonal goodness.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1.5 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cups whole milk
- 2 medium ripe pears, peeled, cored, and diced
- 0.25 cups crystallized ginger, finely chopped
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground ginger, cinnamon, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredient mixture to the wet ingredients in three additions, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
Gently fold in the diced pears and chopped crystallized ginger until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Optional: Dust the top of the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
3627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 96.9 g | 485% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 2317 mg | 101% | |
| Total Carbohydrate | 517.1 g | 188% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 305.8 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 385 mg | 30% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1072 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
