A delicious and moist cake made with ripe pears and ginger, perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 ripe pears, peeled, cored, and diced
1 tablespoon lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/4 cup crystallized ginger, chopped
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a small bowl, toss the diced pears with lemon juice and set aside.
In another bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, and cinnamon.
In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the diced pears and chopped crystallized ginger.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve warm or at room temperature.
Notes
For a richer flavor, try adding a teaspoon of freshly grated ginger to the batter.
For a festive touch, serve the cake with a scoop of vanilla ice cream or a drizzle of caramel sauce.