Pear Cake

Pear Cake
Servings: 8 Prep 20 mins Bake 350°F 35 mins


  • 6 tablespoons unsalted butter, at room temperature
  • 2/3 cup packed light-brown sugar
  • 2 eggs
  • 1/4 cup heavy cream
  • 1 cup all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon finely chopped fresh ginger
  • 1/4 teaspoon salt
Pears and Topping
  • 2 ripe, but firm, pears
  • 1 tablespoon unsalted butter, melted
  • 2 tablespoons light-brown sugar
  • 3/4 cup heavy cream
  • 1/4 teaspoon ground ginger
  • 1 tablespoon confectioners sugar

Make It

1. Coat 10-inch pie plate with nonstick spray.

Prepare batter:

2. Beat butter and sugar in medium-size bowl until well blended. Add eggs, one at a time, beating well after each addition. On low speed beat in cream, flour, ground and fresh ginger and salt. Batter will be stiff. Spread into prepared pie plate.

Prepare pears and topping:

3. Peel pears; cut each into quarters lengthwise; cut out cores. Slice each pear quarter crosswise in 1/4-inch-thick slices, keeping shape of pear quarter. Using spatula, lift each quarter and arrange in batter, spoke wheel fashion; gently press into batter. Drizzle top with melted butter; sprinkle with brown sugar. Refrigerate, covered, until time to bake.

4. Heat oven to 350 degrees F.

5. Bake in 350 degree F oven 35 minutes, until lightly browned. Beat cream, ginger and sugar in bowl until stiff peaks form. Serve cake warm, with cream. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 350, Fat, total (g): 23, chol. (mg): 121, sat. fat (g): 14, carb. (g): 34, pro. (g): 4, sodium (mg): 101, Percent Daily Values are based on a 2,000 calorie diet.