Pear and Ginger Cake
A cozy loaf-style cake combining ripe pears with warm ground ginger, perfect for breakfast or tea.
Ingredients
Essentials
- 200 g all-purpose flour Measure by spooning into the cup and leveling for accurate results.
- 1 tsp baking powder Gives lift and lightness.
- 1/2 tsp baking soda Helps the cake rise and work with the yogurt/sour cream.
- 1/4 tsp salt Balances sweetness and enhances flavor.
- 2 tsp ground ginger The star spice; use 2 1/2 tsp for a stronger bite.
- 120 g unsalted butter, softened For richness and a soft crumb. Room temperature helps it cream properly.
- 150 g brown sugar Adds moisture and a gentle caramel note.
- 2 large eggs Bind the cake and add structure.
- 1 tsp vanilla extract Softens and rounds the flavors.
- 120 ml plain yogurt or sour cream Keeps the cake tender and moist.
- 2 medium ripe pears, peeled and diced Use ripe pears that hold their shape.
Optional add-ons
- 50 g chopped walnuts or pecans Adds crunch; fold them in gently.
- to taste demerara sugar For a crunchy topping.
- to taste lemon icing Mix powdered sugar with lemon juice for a glaze.
- a pinch cinnamon or nutmeg To complement the ginger.
- to taste toasted oats or sliced almonds For texture and visual appeal.
Instructions
Preparation
- Take the butter and eggs out of the fridge about 30 minutes before you start.
- Preheat your oven to 175°C (350°F).
- Grease an 8-inch (20 cm) round cake pan with butter or nonstick spray and line with parchment paper.
Prepare the pears
- Choose pears that are ripe but firm, peel if preferred, and dice into 1/2-inch pieces.
Mix dry ingredients
- Sift together flour, baking powder, baking soda, salt, and ground ginger in a medium bowl.
Cream butter and sugar
- In a large bowl, beat softened butter with brown sugar until light and fluffy.
Add eggs and vanilla
- Add eggs one at a time to the butter-sugar mixture and beat until smooth. Stir in vanilla extract.
Add yogurt or sour cream
- Mix in the yogurt or sour cream until blended.
Combine and fold
- Gently fold the dry mixture into the wet mixture in thirds, being careful not to overmix.
Fold in pears and nuts
- Gently fold in the diced pears and chopped nuts, if using.
Transfer to pan
- Pour the batter into the prepared cake pan and smooth the top.
Bake
- Bake for 40–45 minutes, checking at 35 minutes for doneness.
Cool and finish
- Let the cake cool before glazing and serving.
Notes
The cake freezes well. Wrap tightly for storage. You can substitute different nuts or use a glaze for variations.