Pear Gingerbread
Indulge in the warm, spiced flavors of autumn with this Pear Gingerbread recipe, a delightful twist on the classic gingerbread cake! Featuring tender chunks of ripe pears nestled in a moist, molasses-rich batter, this dessert balances the robust warmth of ginger, cinnamon, and cloves with the natural sweetness of fruit. Softened with tangy buttermilk and baked to perfection, each bite offers a cozy blend of sweet, spiced, and fruity flavors. Perfectly suited for festive gatherings or a comforting treat on chilly days, this cake is simple to prepare and yields impressive results. Serve it with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of caramel sauce for an irresistible finish. Both comforting and elegant, this pear gingerbread promises to be a new fall favorite!
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Recipe Information
Ingredients
- 2 large ripe pears, peeled, cored, and diced
- 0.5 cup unsalted butter, softened
- 0.75 cup brown sugar, packed
- 0.5 cup molasses
- 2 whole large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 0.75 cup buttermilk
- 2 tablespoons powdered sugar (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper.
In a medium bowl, toss the diced pears with 1 teaspoon of flour to evenly coat them. This will help prevent them from sinking to the bottom of the batter. Set aside.
In a large mixing bowl, cream together the butter and brown sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the molasses to the butter mixture and beat until well combined.
Add the eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
Gently fold in the diced pears until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 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 completely in the pan on a wire rack.
Optional: Dust the cooled cake with powdered sugar just before serving for a decorative touch.
Serve slices of pear gingerbread plain or with a dollop of whipped cream or a drizzle of caramel sauce. Enjoy!
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 336 mg | 15% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 41.3 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 449 mg | 10% | |
*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.
