A warm, simple cake that mixes soft pears with spicy ginger.
introduction
This Sticky Pear and Ginger Cake is moist, warmly spiced, and easy to make for friends or family; if you enjoy fruit cakes, try the banana coffee cake recipe for another easy treat.
why make this recipe
Make this cake because it is simple and full of flavor. Pears add gentle sweetness and moisture. Crystallized ginger gives a bright, spicy bite. It bakes in one pan and works for tea, dessert, or a cozy snack.
how to make Sticky Pear and Ginger Cake
- Preheat the oven and prepare your pan. Grease a cake pan and set it aside.
- Mix dry ingredients. Whisk flour, baking powder, baking soda, salt, ground ginger, and cinnamon in a bowl.
- Cream butter and sugar. In another bowl, beat the softened butter and brown sugar until light and fluffy.
- Add eggs. Beat in the eggs one at a time until each is mixed in.
- Add buttermilk. Stir the buttermilk into the wet mix until smooth.
- Combine wet and dry. Add the dry mix to the wet mix slowly and stir until just combined. Do not overmix.
- Fold in fruit and ginger. Gently fold in the diced pears and chopped crystallized ginger.
- Bake. Pour the batter into the prepared pan, smooth the top, and bake for 50–60 minutes until a toothpick comes out clean.
- Cool and serve. Let the cake cool before slicing so it sets and is easier to cut.
Ingredients :
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 cup buttermilk
- 2 cups pears, peeled and diced
- 1/2 cup crystallized ginger, chopped
Directions :
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, ginger, and cinnamon.
- In another bowl, cream together the butter and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the buttermilk until well combined.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Fold in the diced pears and chopped crystallized ginger.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Allow to cool before serving.
how to serve Sticky Pear and Ginger Cake
Serve warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream pairs well. You can dust the top with powdered sugar for a simple finish. Cut into slices and serve with tea or coffee.
how to store Sticky Pear and Ginger Cake
Cool the cake completely before storing. Wrap tightly in plastic wrap or place in an airtight container. Store at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days. You can freeze slices for up to 2 months; thaw in the fridge or at room temperature.
tips to make Sticky Pear and Ginger Cake
- Use ripe but firm pears so they hold their shape while baking.
- Measure flour by spooning it into the cup and leveling it off.
- Do not overmix batter; stop when dry ingredients are just combined.
- If crystallized ginger is very hard, chop it small so it spreads through the cake.
- Check the cake at 50 minutes with a toothpick to avoid overbaking.
variation (if any)
- Swap pears for apples or ripe peaches for a different fruit flavor.
- Add 1/2 cup chopped walnuts or pecans for crunch.
- Replace half the brown sugar with white sugar for a lighter sweetness.
- For a glaze, mix powdered sugar with a little milk and drizzle over the cooled cake.
FAQs
Q: Can I use fresh ginger instead of crystallized ginger?
A: Yes. Use about 1 tablespoon finely grated fresh ginger. It will give a sharper, fresher spice.
Q: Can I make this cake in a loaf pan?
A: Yes. Bake time may change. Start checking at 40 minutes and bake until a toothpick comes out clean.
Q: Do I need to peel the pears?
A: Peeling gives a smoother texture, but you can leave the skin on if you prefer. Make sure to dice them small.
Q: Can I use a milk substitute for buttermilk?
A: Yes. Mix 1 cup milk substitute with 1 tablespoon vinegar or lemon juice and let sit 5 minutes before using.
Q: How do I know when the cake is done?
A: Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done.
Sticky Pear and Ginger Cake
- Prep Time: 15
- Cook Time: 60
- Total Time: 75
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A warm and simple cake that combines soft pears with spicy ginger for a delightful treat.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 cup buttermilk
- 2 cups pears, peeled and diced
- 1/2 cup crystallized ginger, chopped
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- Whisk together flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl.
- Cream together the butter and brown sugar until light and fluffy in another bowl.
- Add the eggs one at a time, beating well after each addition.
- Mix in the buttermilk until well combined.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Fold in the diced pears and chopped crystallized ginger.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
Serve warm or at room temperature. Pairs well with vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
