Pear Gingerbread

Name: Pear Gingerbread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 9x9-inch cake
Ingredients: 8 Tablespoons unsalted butter; 1/2 cup Lyle's Golden Syrup; 1/2 cup packed light brown sugar; 2 cups all-purpose flour; 1/2 teaspoon kosher salt; 1 teaspoon baking soda; 2 Tablespoons ground ginger; 1/2 teaspoon ground cloves; 1 teaspoon ground cinnamon; 1/4 teaspoon grated nutmeg; 1 large egg; 1 cup plain whole-milk yogurt; 2 bosc pears

User Reviews

4.7

69 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
1 9x9-inch cake
Calories
3105 kcal
Course
Dessert
Cuisine
American, British

Pear Gingerbread

Troy Crawford

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Boldly spiced and subtly sweet, this snacking cake is perfect for afternoon tea on a chilly fall day.

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Ingredients

Servings

8 Tablespoons unsalted butter plus additional for the pan
1/2 cup Lyle's Golden Syrup or honey (I used honey)
1/2 cup packed light brown sugar I used organic muscavado
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 teaspoon baking soda
2 Tablespoons ground ginger I used half fresh, half dried
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1 large egg
1 cup plain whole-milk yogurt
2 bosc pears peeled and cut into 1/4-inch slices

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Instructions

Preheat the oven to 350F. Grease a 9-inch square or equivalent pan.
In a small sacuepan, melt together the butter, syrup, and brown sugar over low heat. Gently stir to combine as the mixture melts. Set aside.
In a medium mixing bowl, whisk together the flour, salt, baking soda, ginger, cloves, cinnamon, and nutmeg. Pour the butter mixture into the flour mixture and combine with a few strokes of a wooden spoon, taking care not to overmix.
In a small bowl, whisk together the egg and yogurt. Add the egg mixture to the batter, and gently combine. Transfer the batter to the prepared pan.
Lay the pears on top of the batter in a pinwheel shape. Bake until a toothpick or cake tester comes out clean when inserted into the cake, 30 to 35 minutes

Notes

Store tightly wrapped at room temperature. This cake gets better on the second and even third day.Wisely, Alana calls for a 9x9 inch pan. I only had 8x8 and the baking temperature was longer than usual, which made the edges of the cake dry out slightly. Go with 9x9!

Nutrition Information

Show Details

Calories 3105kcal (155%) Carbohydrates 514g (171%) Protein 44g (88%) Fat 107g (165%) Saturated Fat 65g (325%) Polyunsaturated Fat 6g Monounsaturated Fat 28g Trans Fat 4g Cholesterol 436mg (145%) Sodium 2497mg (104%) Potassium 1535mg (44%) Fiber 21g (84%) Sugar 293g (586%) Vitamin A 3384IU (68%) Vitamin C 18mg (20%) Calcium 558mg (56%) Iron 17mg (94%)

Nutrition Facts

Serving: 19x9-inch cake

Amount Per Serving

Calories 3105 kcal

% Daily Value*

Calories	3105kcal	155%
Carbohydrates	514g	171%
Protein	44g	88%
Fat	107g	165%
Saturated Fat	65g	325%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	28g	140%
Trans Fat	4g	200%
Cholesterol	436mg	145%
Sodium	2497mg	104%
Potassium	1535mg	33%
Fiber	21g	84%
Sugar	293g	586%
Vitamin A	3384IU	68%
Vitamin C	18mg	20%
Calcium	558mg	56%
Iron	17mg	94%