Recipes

Pear & Gingerbread Cake

December 14, 2015

Pear & Gingerbread Cake

I love ginger. But gingerbread cookies? No thank you. They are hard. They are a pain. And they don’t really taste all that spectacular. Sure, a gingerbread house is beautiful. But I’ve always found that taking hours and days to make something that will get torn apart in seconds isn’t worth my time. I want to make something delicious. Something you will make over and over again. Plus, you can have cake for breakfast (just have a cup of coffee, leave out the “and” and you’ve got coffee cake).

I’ve always found gingerbread cake to be more exciting than their cookie counterpart. There’s a richer, more intense ginger flavor. Plus there’s that whole moist and chewy thing. Not hard. Not covered in sugar. Not too pretty to eat. Slice the cake, slather on some fluff or caramel, pour yourself a cup of coffee and dig in.

So I wanted to develop a gingerbread cake that was not only super rich and delicious, but also had a great ginger intensity. Not so much that you’re on fire, but enough that you get the warmth. Not overly sweet. A great combination of spices that makes it harder to choose just one.

Pear & Gingerbread Cake

For the spices, there was the usual cinnamon, ginger, clove and nutmeg. But the secret is using root beer. There are a ton of flavors in that. All would marry well with ginger. And chocolate. Yeah, I threw some cocoa in.

For the ginger itself, I’ve always found the JUST ground ginger alone isn’t enough. There’s always something a little “off” about it. So then in goes the fresh ginger. Which, by itself, can be too sharp. But the two together, mixed with everything else are just the right amount. But never one to settle on just “enough” ginger, I had to add in some crystallized ginger…and ode to Ina Garten. Little burst of ginger heat. Yum!

IMG_5304

This cake is incredibly easy to make. Mix dry ingredients. Mix wet ingredients. Mix them together. Bake. No need for a mixer. No need for a handheld mixer. A whisk, a wooden spoon and a spatula are all you really need.

As for adding in the pears, I had leftover poached pears and I figured why not. And it was a great decision. Not only is there a beautiful pear wreath at the top of the cake, but the chopped pears in the cake melt into the batter making it super moist. In fact, this cake gets moister each day. It gets better as it sits. I guess this might last 7 days. But I wouldn’t know. It’s never lived to see past day 3. The pears I used were these: Ginger & Rosemary Spiced Poached Pears. Of course, you could always used canned pears, they’re perfectly poached to begin with.

IMG_5292

I normally don’t fawn over my own creations. I don’t even like cake. But this was one of those recipes where I couldn’t’ stop eating it. Where I needed to make another. Where all I could do was dream about when it wasn’t around.

Pear & Gingerbread Cake

Pear & Gingerbread Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Print Recipe
This is the MOST moist & delicious gingerbread cake you will ever have. People who don't like ginger will like this cake. An intense and rich ginger flavor with tons of spices combined with the delicate sweetness of poached pears.
Servings Prep Time
1 bundt 20 minutes
Cook Time
75 minutes
Servings Prep Time
1 bundt 20 minutes
Cook Time
75 minutes
Pear & Gingerbread Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Print Recipe
This is the MOST moist & delicious gingerbread cake you will ever have. People who don't like ginger will like this cake. An intense and rich ginger flavor with tons of spices combined with the delicate sweetness of poached pears.
Servings Prep Time
1 bundt 20 minutes
Cook Time
75 minutes
Servings Prep Time
1 bundt 20 minutes
Cook Time
75 minutes
Ingredients
Servings: bundt
Units:
Instructions
  1. Step 1, begin preheating your oven to 350ºF.
  2. Next, get a bundt pan. Since this is going to have pears lining the bottom, a less detailed one is best. Grease the pan really well. Cut the poached pears in half, remove the core, any stem and the little nubbin at the bottom. Thinly slice. Layer the slices around the base of the greased cake pan. Chop up any remaining pears and set aside. Set the lined bundt pan aside too.
  3. In a large bowl, whisk or sift together the flour through the salt. And, you guessed it, set it aside.
  4. In another bowl, combine the fresh ginger through the baking soda. Whisk together until smooth. It will begin to bubble and get foamy thanks to the baking soda.
  5. Combine the wet and dry ingredients together. Mix until no dry bits remain.
  6. Pour about half of the batter in the cake pan. It's very liquid-y so no need to worry about spreading it evenly by hand.
  7. Toss the reserved chopped pears and crystallized ginger with a little bit of flour (about a tablespoon). Sprinkle half the mixture over the cake batter. Top with the rest of the cake batter and then top with the other remaining half of the pear/ginger mixture.
  8. Pop it in to the oven for 75 minutes. I don't even bother to rotate this cake, if I'm honest. Bake it in the center of the oven in the center of the rack. It'll be fine. It should be done after those 75 minutes. A nice little shiny crust on top, with a crack circling around the center of the cake. You can also go ahead and stick a skewer in (since a toothpick won't reach deep enough) and test it. If it comes out clean, it's done!
  9. Let the cake cool in the bundt pan on a rack for about 20–30 minutes, then, carefully flip it out of the pan and to let finish cooling. If any pears have remained in the cake pan, remove and put back on top of the cake. Don't wait too long before flipping out or the sugars from the pears and cake will harden and will stick to the pan, no matter how well your greased.
Share this Recipe
Powered byWP Ultimate Recipe

You Might Also Like

  • Tom

    Thanks so much for this! I made it and loved it. One of the best cakes I’ve ever made. The only thing I changed is that I added more chopped pears and crystallised ginger in step 7. In retrospect, I would have added even more. Also, I served it up with poached pear on the side, along with some poached sultanas (I added the sultanas to the poaching liquid at the end and they plumped up beautifully).

    • you can never have enough ginger and pear! and good addition of the sultanas!