I baked this Pear Ginger Cake Recipe for the first time on a chilly afternoon when I had a bowl of unripe pears staring at me from the counter, and I haven’t stopped making it since. The fresh ginger root gives it a little zing, while cinnamon, clove, and allspice make the whole kitchen smell like a holiday.
I love that it comes together in one bowl with just a whisk, so there’s no fancy equipment standing between me and a slice of cake. Once I drizzle it with homemade caramel, it turns into the kind of dessert people ask me to bring again and again. If you’ve been overlooking pears in favor of apples and pumpkin this season, I promise this cake will change your mind.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 55 to 60 minutes
- Total Time: About 1 hour 15 minutes
Ingredients
- 4 large eggs – these bind the batter and give the cake its soft, tender crumb
- 2 medium unripe Bosc pears, grated, plus extra slices for topping – grating the pears keeps the cake moist without adding lumps
- 1-inch knob of fresh ginger, peeled and grated – fresh ginger gives a much brighter flavor than the dried, powdered kind
- 1 cup neutral oil, such as canola or vegetable oil – oil keeps this cake soft for days, unlike butter which can firm up in the fridge
- 1 cup white sugar – adds sweetness and helps the cake turn a light golden color
- 1 cup dark brown sugar, lightly packed – brings a deeper, almost caramel-like flavor to the crumb
- 2 cups all-purpose flour – gives the cake its structure, so spoon and level it rather than scooping straight from the bag
- 2 teaspoons baking powder – this is what helps the cake rise nice and tall
- 1 teaspoon kosher salt (use half if using fine table salt) – balances the sweetness and makes the spices pop
- 1 teaspoon ground cinnamon – the backbone of that cozy, warm flavor
- 1/2 teaspoon ground allspice – adds a subtle peppery warmth
- 1/2 teaspoon ground clove – a little goes a long way, so don’t be tempted to add more
Note: This recipe serves about 16 slices.
Equipment You Need
- Large mixing bowl – for whisking the wet ingredients together
- Whisk – all you need to mix this batter smoothly without overworking it
- Microplane or fine grater – for grating the pear and fresh ginger right into the batter
- 9-inch round cake pan – the right size for even baking
- Parchment paper – lines the pan so the cake releases cleanly
- Cooling rack – helps the cake finish cooling evenly and stay moist
- Small saucepan – needed if you’re making the homemade caramel drizzle
- Kitchen scale (optional) – for the most accurate ingredient measurements
How to Make Pear Ginger Cake Recipe?
This cake really only takes one paragraph to explain because it’s that simple. You mix the wet ingredients, fold in the dry ones, and let the oven do the rest of the work. Here’s exactly how I put it together every time.
Preheat and Prep
I start by preheating my oven to 350°F so it’s fully hot by the time my batter is ready. While it heats up, I line my 9-inch cake pan with parchment paper on the bottom and lightly grease the sides. Getting this step done early keeps the rest of the process moving smoothly.
Whisk the Wet Ingredients
In a large bowl, I whisk the eggs first, then grate the pear and ginger directly into the bowl using a microplane. The grated pear should look almost like applesauce. I whisk in the oil and both sugars until the mixture turns smooth and glossy.
Combine the Dry Ingredients
In a separate small bowl, I whisk together the flour, baking powder, salt, and all the spices. I like to do this step while the wet mixture rests for a minute, so the dry ingredients are evenly distributed before they meet the batter.
Bring It All Together
I add the dry mixture to the wet ingredients in two additions, whisking gently after each one until just smooth. I’m careful not to overmix here, since a heavy hand can make the cake tough instead of tender.
Fill the Pan and Top with Pears
I pour the batter into my prepared pan and smooth the top with a spatula. Any leftover pear slices go gently on top in a simple pattern, which bakes into a beautiful golden design once the cake is done.
Bake Until Golden
I bake the cake for 55 to 60 minutes at 350°F, checking around the 50-minute mark. It’s ready when the top is deeply golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool Before Slicing
Once it’s out of the oven, I let the cake cool in the pan for about 15 minutes before transferring it to a cooling rack. Letting it cool fully helps it set properly and makes slicing so much easier.
Additional Tips for Making This Recipe Better
- I always weigh my flour instead of scooping it with a cup, since it keeps the cake from turning dense.
- I’ve found that adding the pear slices about 10 minutes into baking helps them stay on top instead of sinking into the batter.
- I never use an electric mixer for this one, since a whisk is gentle enough to keep the crumb soft.
- I like to taste my pears before grating them; if they’re on the sweeter side, I’ll dial back the sugar slightly.
- I always let the cake cool before drizzling caramel over it, otherwise the caramel just slides right off.
Common Mistakes to Avoid
- I’ve overmixed the batter before, and it made the cake dense instead of fluffy, so I now stop whisking the moment the flour disappears.
- I once skipped greasing the sides of my pan, and the cake stuck badly, so I always line the bottom and grease the edges now.
- I’ve rushed the caramel and pulled it off the heat too early, which left it thin and syrupy instead of thick and glossy.
- I’ve added cream to hot caramel too quickly before, and it splattered everywhere, so I now pour it in slowly while whisking constantly.
- I used to slice the cake while it was still warm, and it fell apart, so I let it cool completely first.
How to Serve Pear Ginger Cake?
I love serving this cake slightly warm with a generous scoop of vanilla ice cream melting right into the crumb. A drizzle of the homemade caramel sauce over the top makes it look bakery-worthy without any extra effort. For a simpler presentation, I’ll dust the top with a little powdered sugar and add a few fresh pear slices as garnish.
It also pairs wonderfully with a hot cup of chai or coffee if you’re serving it for an afternoon treat. For a larger spread, you can also enjoy a savory vegetable dish like Spring Pasta Primavera Recipe With Fresh Vegetables Recipe alongside the dessert. You can also enjoy a fresh vegetable side such as Risoni Green Bean Golden Halloumi Salad Recipe when putting together a larger meal.
Variations
- Dairy-free version: use dairy-free butter and coconut cream in the caramel sauce instead of dairy versions
- Gluten-free version: substitute a 1:1 gluten-free flour blend for the all-purpose flour
- Extra spice: add a pinch of ground black pepper along with the other spices for a warmer, more complex flavor
- Apple swap: substitute grated apple for the pear if that’s what you have on hand
- Nutty crunch: fold in a handful of chopped walnuts or pecans for added texture
- Lighter option: reduce the sugar slightly and use less oil for a lighter, less sweet cake
Nutritional Information
Here’s a general breakdown per slice, based on 16 servings:
- Calories: approximately 280
- Protein: 3 grams
- Carbohydrates: 38 grams
- Fat: 13 grams
Make Ahead and Storage
Make Ahead
You can bake this cake a day or two in advance since the flavor actually deepens as it sits. Just let it cool completely before wrapping it tightly so the crumb stays moist.
Storing in the Fridge
Wrap the cake tightly in plastic wrap and store it in the fridge for up to a week. Let it sit at room temperature for a bit before serving so it softens back up.
Freezing
This cake freezes beautifully for up to six months when wrapped well. Thaw it overnight in the fridge, then bring it to room temperature before slicing.
Reheating
A quick 10 to 15 second zap in the microwave brings back that fresh-baked warmth. The same goes for the caramel sauce, which just needs a short reheat to thin back out.
Why You’ll Love This Recipe
This pear ginger cake has become one of my go-to fall bakes, and here’s why I think you’ll love it too.
- It’s a one-bowl recipe: fewer dishes and less cleanup mean I can enjoy the process instead of dreading it.
- It’s naturally moist: the grated pear keeps every slice soft for days without drying out.
- It’s easy to customize: from dairy-free swaps to extra spices, this cake adapts to whatever you’re craving.
- It’s perfect for the holidays: it makes a wonderful alternative to traditional pumpkin or apple desserts on the Thanksgiving table.
- It looks impressive with minimal effort: the pear slices on top bake into a gorgeous pattern without any decorating skills required.
FAQs
Is this similar to a pear ginger cake ottolenghi recipe?
Ottolenghi’s version leans on different spice ratios and often includes almond flour, while this recipe keeps things simpler with all-purpose flour and a lighter spice blend.
How do I make a sticky ginger and pear cake?
For a stickier texture, brush the warm cake with extra caramel sauce right after baking so it soaks in slightly before serving.
What makes this an easy pear and ginger cake recipe?
It only needs one bowl and a whisk, with no mixer or complicated techniques required, which makes it approachable for beginner bakers.
Is this similar to a Mary Berry pear and ginger cake?
Mary Berry’s version often uses stem ginger in syrup, while this recipe relies on fresh ginger root for a brighter, less sweet spice note.
Can I find this style on BBC Good Food?
BBC Good Food has similar pear and ginger cake recipes, though this one stands out with its fully grated pear base and optional homemade caramel drizzle.
Pear Ginger Cake Recipe
Ingredients
Method
- I start by preheating my oven to 350°F so it’s fully hot by the time my batter is ready. While it heats up, I line my 9-inch cake pan with parchment paper on the bottom and lightly grease the sides. Getting this step done early keeps the rest of the process moving smoothly.
- In a large bowl, I whisk the eggs first, then grate the pear and ginger directly into the bowl using a microplane. The grated pear should look almost like applesauce. I whisk in the oil and both sugars until the mixture turns smooth and glossy.
- In a separate small bowl, I whisk together the flour, baking powder, salt, and all the spices. I like to do this step while the wet mixture rests for a minute, so the dry ingredients are evenly distributed before they meet the batter.
- I add the dry mixture to the wet ingredients in two additions, whisking gently after each one until just smooth. I’m careful not to overmix here, since a heavy hand can make the cake tough instead of tender.
- I pour the batter into my prepared pan and smooth the top with a spatula. Any leftover pear slices go gently on top in a simple pattern, which bakes into a beautiful golden design once the cake is done.
- I bake the cake for 55 to 60 minutes at 350°F, checking around the 50-minute mark. It’s ready when the top is deeply golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Once it’s out of the oven, I let the cake cool in the pan for about 15 minutes before transferring it to a cooling rack. Letting it cool fully helps it set properly and makes slicing so much easier.
Notes
- I always weigh my flour instead of scooping it with a cup, since it keeps the cake from turning dense.
- I’ve found that adding the pear slices about 10 minutes into baking helps them stay on top instead of sinking into the batter.
- I never use an electric mixer for this one, since a whisk is gentle enough to keep the crumb soft.
- I like to taste my pears before grating them; if they’re on the sweeter side, I’ll dial back the sugar slightly.
- I always let the cake cool before drizzling caramel over it, otherwise the caramel just slides right off.
