0 from 69 votes
Pear Gingerbread
Boldly spiced and subtly sweet, this snacking cake is perfect for afternoon tea on a chilly fall day.
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
Ingredients
- 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
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
Cup of Yum
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
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
% 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.