Pear Gingerbread Cake
Invite warm, spiced decadence into your kitchen with this Pear Gingerbread Cake—a beautifully moist and aromatic dessert that’s perfect for chilly days or festive occasions. This recipe pairs the deep, rich flavors of molasses and ground ginger with tender bites of ripe pears for a seasonal treat that’s both comforting and elegant. With a tender crumb, thanks to the addition of buttermilk, and a fragrant blend of cinnamon and nutmeg, every slice offers a balance of sweet, spicy, and fruity goodness. Easy to prepare in under an hour and topped with a light dusting of powdered sugar, this cake is ideal for holiday gatherings, afternoon tea, or as a centerpiece for any fall or winter celebration. Serve it as is, or pair it with whipped cream or vanilla ice cream for an extra indulgent touch!
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 200 grams Brown sugar (packed)
- 120 ml Molasses
- 2 large Eggs
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 240 ml Buttermilk
- 2 medium Pears (ripe but firm)
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch (23 cm) round cake pan. Optionally line the pan with parchment paper for easier release.
In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the brown sugar and molasses until smooth. Let the mixture cool slightly.
Add the eggs one at a time to the butter mixture, whisking well after each addition. Stir in the vanilla extract.
In a separate large bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing gently after each addition until just combined.
Peel, core, and finely dice the pears. Gently fold the diced pears into the batter, ensuring they are evenly distributed.
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 comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool completely.
Once cooled, dust with powdered sugar, if desired, before serving. Slice and enjoy!
Nutrition Facts
Calories |
3567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 3882 mg | 169% | |
| Total Carbohydrate | 599.8 g | 218% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 378.0 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 962 mg | 74% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3850 mg | 82% | |
*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.
