Description
A moist and flavorful Pear and Ginger Cake with a sweet ginger glaze. Perfect for fall, holidays, or any special occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pear juice
- 1/2 cup finely grated fresh ginger
- 2 medium pears, peeled, cored, and diced
- 1 cup powdered sugar
- 2–3 tablespoons pear juice
- 1/4 teaspoon ground ginger
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes with an electric mixer).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the pear juice, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the grated fresh ginger and diced pears.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, pear juice, and ground ginger until smooth. Add more pear juice, one teaspoon at a time, if needed to reach your desired consistency.
- Once the cake is completely cool, drizzle the ginger glaze evenly over the top.
- Allow the glaze to set for about 15-20 minutes before slicing and serving.
- Slice the cake and serve.
Notes
- Spice it Up: Add 1/2 teaspoon of ground cinnamon or nutmeg to the dry ingredients.
- Nutty Addition: Add 1/2 cup of chopped walnuts or pecans to the batter.
- Pear Variety: Use different varieties of pears, such as Bartlett, Anjou, or Bosc.
- Ginger Intensity: Adjust the amount of fresh ginger to your liking.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend with xanthan gum.
- Dairy-Free Option: Use a dairy-free butter substitute and a dairy-free milk alternative in place of the pear juice.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: Freeze the cake for up to 2 months. Wrap tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes