Go Back
Pear Ginger Cake Recipe
Ash Tyrrell

Pear Ginger Cake Recipe

I baked this pear ginger cake 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
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.