Ingredients
Topping
- 2/3 stick Butter
- 3/4 cup soft brown sugar
- 4 large ripe pears
Ginger Bread Cake
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking soda
- 1 tbsp ground cinnamon
- 1 tsp fresh grated ginger
- 1/4 tsp ground nutmeg
- one pinch ground cloves
- 2 large eggs beaten
- 1 cup soft brown sugar
- 1/2 cup molasses or dark maple syrup
- 2/3 cup milk
- 2 tbsp melted butter
Servings: people
Instructions
- Prep one 9 Inches square baking pan. Line with parchment. Heat oven at 350 F
- Make the Topping. Melt the butter and sugar together in a small pan over medium heat until bubbling, creamy and medium caramel color. Pour in to the cake pan and spread evenly tilting the pan.
- Peel, core and half the pears. I also sometimes don’t core them because they look prettier left whole.
- Arrange the pears side down in the pan.
- Make the ginger bread. Sift the flour, soda, cinnamon, ginger, nutmeg and cloves together in a bowl. In another bowl, place the beaten eggs, brown sugar, molasses, milk and melted butter.
- Combine, gently, the flour mixture with the egg mixture to make a smooth batter. Pour over the pears in the baking pan.
- Place the pan over an oven tray and bake for 45 to 55 minute until a skewer comes out clean from the center of the cake.
- Transfer to a wire rack to cool for a few minute. Run a knife around the edges.
- Carefully cover with a large serving plate and turn around quickly. Quickly serve warm or room temperature
Recipe Notes
Note: keeps well for a couple of days in an airtight container.
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