Give Now

Earth Eats: Real Food, Green Living

Gingerbread Pear Cake Takes It Up A Notch

This Gingerbread Pear Cake seems to glow like a fiery lamp in a dim room during these dark and cold days.

Gingerbread Pear Cake

Photo: Helen Kopp

This Gingerbread Pear Cake makes a delightfully spicy spectacle of itself at holiday events. Or balance it on the arm of your comfiest chair, along with a cup of tea and a good book.

When it’s cold and dark outside, as it is so early these days, I like to bake something cozy. Gingerbread is perfect.

This Gingerbread Pear Cake takes things up a notch. All golden and burnt copper, this perfect-sized cake seems to glow like a fiery little lamp in a dim room. It’s deep and gingery, moist with chewy edges, and complemented by juicy, quartered pears, which caramelize on the bottom during baking, and after it has cooled, grace the top in a pretty pattern.

Gingerbread Pear Cake Recipe:

Ingredients For The Topping:

  • 2 tablespoons margarine
  • 1/2 cup brown sugar
  • 1-2 teaspoons ground cinnamon
  • 4-5 pears, peeled and quartered

Ingredients For The Batter:

  • 1 1/3 cups soy milk
  • 1 1/2 teaspoons apple cider vinegar
  • 2 1/2 cups flour
  • 4 tablespoons cornstarch
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/3 cup plus 2 tablespoons oil
  • 2 tablespoons grated fresh ginger
  • 1 cup molasses
  • 2 tablespoons agave
  • 4 teaspoons vanilla
  • 1/2 teaspoon caramel extract

Method:

  1. Preheat oven to 350 F. Oil and line a springform pan with parchment (whatever size you like, depending on how tall you want your cake to be).
  2. Melt topping ingredients (minus pears) in a saucepan. Pour into springform pan. Arrange pears on bottom.
  3. Whisk milk and vinegar in a small bowl and set aside.
  4. Combine dry ingredients in a bowl.
  5. Combine wet ingredients in a bowl.
  6. Sift the dry ingredients into the wet ingredients, mixing just until there are no large lumps.
  7. Pour batter into the baking pan. Bake for about 1 1/2 hour, or until a toothpick inserted comes out clean.
  8. Cool on a wire rack for 15 minutes, then invert onto your serving dish. Serve warm.
Helen Kopp

Helen Kopp is a writer and triathlete living in Atlanta, Georgia. She majored in English and Spanish at the University of Georgia. Her favorite things are art, food, language, running, and the ocean. Helen grew up on a small farm in rural Georgia, where she developed her appreciation for whole plant foods and simplicity. She loves sharing the healthy side of Southern cuisine with friends and family, and through her blog Why I Consume Art.

View all posts by this author »

  • Paulette

    Sounds awesome. Will have to work up a gluten free version. A project worth taking on say my tastebuds

What is RSS? RSS makes it possible to subscribe to a website's updates instead of visiting it by delivering new posts to your RSS reader automatically. Choose to receive some or all of the updates from Earth Eats:

Support For Indiana Public Media Comes From

About Earth Eats

Search Earth Eats

Earth Eats on Twitter

Earth Eats on Flickr

Harvest Public Media