Ginger Pear Cake
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
49
Sourness
34
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Unsalted Butter1 cup
Dark Brown Sugar2 tsps
Pumpkin Pie Spice1.5 cups
All-Purpose Flour1.5 tsps
Ground Ginger3 tsp
Baking Soda1 tsps
Baking Powder1 tsp
Salt (fine)1 cup
Milk2 large
Egg1 cup
WaterDirections:
1
Position a rack in the center of the oven and preheat to 325 degrees F
2
Lightly spray a 9 by 13 by 2-inch baking dish with vegetable cooking spray
3
Line the pan with parchment or waxed paper
4
Melt 2 tablespoons of the butter in a medium skillet over medium-high heat
5
Add the pears and cook, stirring occasionally, until golden brown, about 7 minutes
6
Stir in 1 tablespoon of the brown sugar and 1 teaspoon of the pumpkin pie spice and remove pan from the heat
7
Whisk the flour, ginger, the remaining 1 teaspoon of pumpkin pie spice, baking soda, baking powder, and salt in a large bowl
8
In another bowl, whisk the milk, molasses, and remaining brown sugar
9
Add the eggs and whisk until smooth
10
Use a spatula to stir the molasses mixture into the dry ingredients to make a thick liquid batter
11
Heat the water and remaining 2 tablespoons butter in a small saucepan until just boiling
12
Whisk the hot water into to the batter until just combined
13
Stir in the pears
14
Pour the batter into the prepared pan
15
Bake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes
16
Cool cake in the pan on a rack
17
Cut into 12 squares
18
Dust with confectioners' sugar before serving, if desired