Ingredients for Pear Gingerbread Cake
- 1 cup (2 sticks) unsalted butter
- Anjou Pears
- Light Brown Sugar
- Ground Cinnamon
- All Purpose Flour
- Unsweetened Cocoa
- 1 teaspoon baking soda
- Ground Ginger
- Ground Cloves
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar (for whipped cream)
- 1/2 cup (1 stick) unsalted butter
- 1 large egg
- 1/2 cup molasses
- Hot Water
- Whipping Cream
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How to Make Pear Gingerbread Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- Peel and thinly slice 3-4 ripe but firm pears. Arrange them evenly over the bottom of the prepared pan.
- In a small bowl, combine 1/4 cup packed brown sugar and 1 tablespoon ground cinnamon. Sprinkle evenly over the pears.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/2 teaspoon salt.
- In a large bowl, cream together 1/2 cup (1 stick) unsalted butter, and 1 cup granulated sugar until light and fluffy (about 3 minutes).
- Beat in 1 large egg until well combined.
- Stir in 1/2 cup molasses.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with 1 cup of water, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter evenly over the pears in the prepared pan.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached.
- Let the cake cool in the pan on a wire rack for 30 minutes.
- Invert the cake onto a serving platter. Remove the pan.
- Meanwhile, in a medium bowl, beat 1 cup heavy cream and 2 tablespoons granulated sugar at medium-high speed until soft peaks form.
- Serve the warm cake with a generous dollop of whipped cream.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
113g
Fat
63g
Carbs
16g
