Moist Pear Gingerbread
A moist, spiced gingerbread cake topped with tender pear slices. Perfectly balanced flavors of cinnamon, ginger, cloves, and nutmeg create a comforting dessert that’s both satisfying and simple to make. Ideal for family gatherings, afternoon tea, or a wholesome sweet treat any day.
Equipment
- 9-inch square cake pan, greased
- Small saucepan
- Medium mixing bowl
- Wooden spoon
- whisk
- Small bowl
Ingredients
- 8 tablespoons 115 g unsalted butter, plus extra for pan
- 1/2 cup 120 ml Lyle's Golden Syrup or honey
- 1/2 cup 110 g packed light brown sugar
- 2 cups 240 g all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 tablespoons ground ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 large egg
- 1 cup 225 g plain whole-milk yogurt
- 2 Bosc pears peeled and sliced 1/4-inch thick
Instructions
- Preheat and Prepare Pan: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature while you prepare the batter. Lightly grease a 9-inch square cake pan with butter or nonstick spray, making sure to coat every corner and side. This will help your cake release easily once baked. You may also line the bottom with parchment paper for extra assurance.
- Melt Butter and Syrup Mixture: Place 8 tablespoons (115 g) of unsalted butter, 1/2 cup (120 ml) of Lyle’s Golden Syrup or honey, and 1/2 cup (110 g) of packed light brown sugar into a small saucepan. Turn the heat to low and gently melt the ingredients together. Stir frequently with a wooden spoon to combine the butter and syrup with the sugar evenly. Once melted and smooth, remove from heat and set aside to cool slightly, making sure it doesn’t solidify before mixing with the dry ingredients.
- Combine Dry Ingredients: In a medium mixing bowl, sift or whisk together 2 cups (240 g) all-purpose flour, 1/2 teaspoon kosher salt, 1 teaspoon baking soda, 2 tablespoons ground ginger, 1/2 teaspoon ground cloves, 1 teaspoon ground cinnamon, and 1/4 teaspoon freshly grated nutmeg. Ensure that the spices are evenly distributed throughout the flour, as this will help the cake achieve consistent flavor in every bite.
- Mix Wet and Dry Together: Pour the slightly cooled butter-syrup mixture into the bowl with the dry ingredients. Using a wooden spoon, gently fold the wet ingredients into the flour mixture with a few smooth, deliberate strokes. Be careful not to overmix; the goal is just to combine until there are no large streaks of flour remaining. Overmixing can make the cake dense and tough.
- Prepare Egg and Yogurt Mixture: In a small bowl, whisk together 1 large egg and 1 cup (225 g) plain whole-milk yogurt until fully blended and smooth. The yogurt adds moisture and tenderness to the cake, while the egg helps provide structure.
- Incorporate Egg-Yogurt into Batter: Gently pour the egg-yogurt mixture into the batter. Using the wooden spoon, fold it in slowly, ensuring an even distribution throughout the mixture. Take your time to maintain the light, airy texture of the batter. Scrape down the sides of the bowl to capture any batter that may cling to the edges.
- Transfer Batter to Pan: Pour the fully combined batter into the prepared cake pan. Use a spatula to spread it evenly across the pan, smoothing the surface to create a flat, uniform layer. This will ensure the cake bakes evenly and the pear slices sit nicely on top without sliding off.
- Arrange Pears on Top: Peel 2 Bosc pears and slice them into 1/4-inch thick pieces. Arrange the pear slices on top of the batter in a visually appealing pinwheel or circular pattern, slightly overlapping each slice if desired. The pears not only provide natural sweetness and moisture but also create a beautiful presentation for serving.
- Bake the Cake: Place the pan in the preheated oven and bake for 30–35 minutes. To check for doneness, insert a toothpick or cake tester into the center of the cake. It should come out clean or with a few moist crumbs attached, but no raw batter. Baking times may vary slightly depending on your oven, so start checking at 30 minutes to avoid overbaking.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for 10–15 minutes. Carefully run a knife around the edges to loosen it, then transfer to a wire rack or leave in the pan if preferred. This cake is delicious slightly warm, but it develops deeper flavors if left to rest overnight. Slice into 8 generous pieces and serve as a comforting dessert, afternoon treat, or a special breakfast option.
- Storage Recommendations: Wrap any leftover cake tightly in plastic wrap or store in an airtight container at room temperature. It stays moist for several days and the flavors continue to meld, making it even tastier on the second or third day. For longer storage, you can refrigerate for up to a week or freeze individual slices for future enjoyment.
Notes
- For the best flavor, use ripe Bosc pears as they hold their shape during baking and provide a naturally sweet, tender topping.
- Make sure not to overmix the batter; folding gently preserves the cake’s light texture.
- Golden syrup can be substituted with honey or maple syrup, but adjust sweetness to taste.
- Allow the cake to rest for a few hours or overnight; this enhances the spice flavors and moistness.
- This cake is naturally gluten-friendly if you swap all-purpose flour with a gluten-free blend, though baking times may slightly vary.
