Easy Baking: Gingerbread Cake With Pear
Gingerbread Cake With Pear
I’ve had and made gingerbread in many forms (cookies, German lebkuchen, Czech pernik, cupcakes) where dried or candied ginger was used. This intense version—courtesy of my friend Rachel, who found the recipe on Epicurious and served it recently at a dinner party—features freshly grated ginger. It is different and truly exceptional: mildly spicy, moist, with deep caramel tones thanks to the brown sugar and molasses, and scattered with fresh pear, which gives it a nice texture.
This unassuming brown cake is not a show-off dessert, but take one bite, and you’re instantly comforted. It is also one of the easiest things you could bake. No complicated work is necessary, and if you don’t have a round cake pan, use something similar.
- Serves 6–8
- 1½ cups unbleached all-purpose flour, plus 3 tablespoons for cake pan
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- 8 tablespoons unsalted butter, plus 1 tablespoon for cake pan
- ¼ cup water
- ½ cup packed brown sugar
- ½ cup unsulphured molasses
- 3 eggs
- ¼ cup fresh ginger, peeled, finely grated
- 1 large pear, peeled, cored, cut into ½-inch cubes
- Whipped cream (optional)
- Preheat the oven to 350 degrees. Brush a 9-inch round cake pan with 1 tablespoon butter and dust with 3 tablespoons of the flour. Tap out any excess flour. Set aside.
- In a medium bowl, mix together the flour, baking soda, cinnamon, allspice, and salt.
- In a small saucepan, melt the butter. Add the water and stir.
- In a medium bowl, beat the brown sugar and molasses with an electric mixer until combined. Add 1 egg at a time, beating until incorporated. Add the butter mixture and beat. Add the flour mixture, a third at a time, beating until incorporated. Stir in the ginger.
- Pour the mixture into the cake pan. Scatter the pear over the surface of the batter. Bake in the oven until a cake tester inserted in the middle comes out clean, about 35–40 minutes. Remove from the oven and let cool for 15 minutes. Remove the cake from the cake pan and let cool completely. Serve at room temperature, sliced into wedges, with whipped cream. Store covered for up to 3 days.