Ingredients for Gingerbread Cake With Caramelized Pears
- 2 cups all-purpose flour
- Baking Soda
- Cinnamon
- Ground Ginger
- ½ teaspoon ground allspice
- Ground Cloves
- ½ teaspoon salt
- Pear
- 1 cup buttermilk
- 2 tablespoons butter
- ¾ cup packed brown sugar
- Dark Molasses
- 4 large eggs
- Heavy Whipping Cream
- 2 tablespoons powdered sugar & ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 4 ripe but firm pears, peeled, cored, and sliced
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How to Make Gingerbread Cake With Caramelized Pears
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground allspice, ¼ teaspoon ground cloves, and ½ teaspoon salt.
- In a separate bowl, combine 1 cup pear puree and 1 cup buttermilk. Mix well.
- In a mixing bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup packed brown sugar until light and fluffy.
- Beat in 1 cup molasses until well combined.
- Add 4 large eggs one at a time, beating well after each addition. The batter will appear slightly curdled—this is normal.
- Gradually add the dry ingredients and the pear mixture to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Beat until just combined, scraping down the sides of the bowl as needed.
- Pour batter into the prepared bundt pan.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean and the cake begins to pull away from the sides of the pan.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the caramelized pears and whipped cream:
- For the caramelized pears: Melt 2 tablespoons butter in a large skillet over medium heat. Add 4 ripe but firm pears, peeled, cored, and sliced. Cook for 10-12 minutes, stirring occasionally, until the pears are tender and caramelized. Sprinkle with ¼ cup granulated sugar during the last few minutes of cooking.
- For the whipped cream: In a chilled bowl, beat 1 cup heavy cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract, and ½ teaspoon ground cinnamon until soft peaks form.
- Once the cake is completely cool, slice and serve. Top each slice with a generous dollop of whipped cream and several caramelized pear slices.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
224g
Fat
97g
Carbs
30g
