Fresh Ginger and Pear Cake
This Fresh Ginger and Pear Cake is a delightful dessert perfect for fall, combining the warmth of ginger with the sweetness of pears.
Equipment
- 9-inch springform pan
- electric mixer
Ingredients
- ½ cup unsalted butter at room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoon fresh ginger grated, about a 3 inch piece of ginger
- ¾ teaspoon ground cardamom
- 1 ½ cups all purpose flour
- ½ cup Greek yogurt
- 2-3 ripe pears sliced
- 2 tablespoon powdered sugar for dusting
Instructions
- Set oven to 350F. Butter a 9 inch springform pan.
- In an electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes. Scrape down the sides of the bowl if necessary.
- Add the eggs, one at a time, letting each become fully incorporated.
- Add the baking powder, salt, ginger, and cardamom, and mix briefly to combine.
- Add the flour, and mix to combine, alternating with the Greek yogurt.
- Give the mixture a final stir by hand to make sure everything is evenly incorporated, and spread the batter into your prepared pan.
- Arrange your pear slices on top of the cake, pushing them into the batter very slightly.
- Bake for 40-45 minutes, or until the cake is puffed and starting to turn golden on top.
- Allow to cool for about 10 minutes before removing from the springform pan. Continue to cool on a baking rack, and dust with powdered sugar when completely cooled.
Notes
You’ll notice I placed the slices of pear casually on the surface of my cake, but if you want to take more time you can arrange them in a pretty spiral pattern.
Nutrition
Serving: 1sliceCalories: 346kcalCarbohydrates: 51gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 101mgSodium: 107mgPotassium: 188mgFiber: 2gSugar: 30gVitamin A: 467IUVitamin C: 2mgCalcium: 58mgIron: 2mg
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