Pear Gingerbread
User Reviews
4.7
46 reviews
Excellent
Pear Gingerbread
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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
- 8 Tablespoons butter plus additional for the pan, unsalted
- 1/2 cup golden syrup or honey (I used honey, Lyle's brand
- 1/2 cup light brown sugar I used organic muscavado, packed
- 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 cloves ground
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg grated
- 1 egg large
- 1 cup yogurt plain, whole-milk
- 2 pear peeled and cut into 1/4-inch slices, Bosc variety
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
46 reviews
Excellent
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