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Pear Ginger Cake

Spiced Pear Ginger Cake with Salted Caramel
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An ultra-moist, warmly spiced snack cake bursting with fresh-grated Bosc pears and spicy ginger, finished with a luscious homemade salted caramel sauce.

Ingredients

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Cake Batter

  • 4 large eggs, room temp
  • 2 medium unripe Bosc pears (275g)
  • 1-inch knob fresh ginger, peeled
  • 1 cup neutral oil (200g)
  • 1 cup granulated sugar (220g)
  • 1 cup dark brown sugar (135g)
  • 2 cups all-purpose flour (280g)
  • 2 tsp baking powder
  • 1 tsp Diamond Crystal salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cloves

Salted Caramel Drizzle

  • 1/2 cup granulated sugar (110g)
  • 2 tbsp water
  • 3 tbsp salted butter, cubed
  • 1/4 cup heavy cream
  • 1 pinch fine sea salt

Instructions

  1. Preheat & Prepare: Heat oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the base with parchment paper.
  2. Mix Wet Base: In a large bowl, whisk eggs until smooth. Using a microplane, finely grate in the pears and ginger root. Whisk in the neutral oil, white sugar, and dark brown sugar until glossy.
  3. Whisk Dry Ingredients: In a separate bowl, stir together the flour, baking powder, salt, cinnamon, allspice, and cloves.
  4. Combine: Fold the dry ingredients into the wet batter in two batches using a spatula just until flour streaks disappear.
  5. Pan & Bake: Pour batter into prepared pan. Top with reserved thin pear slices. Bake 55–60 minutes until deeply golden and a tester inserted into the center emerges clean.
  6. Make Caramel: Simmer sugar and water in a small saucepan over medium heat without stirring until amber/honey colored (4–5 mins). Whisk in butter until melted. Remove from heat, whisk in heavy cream rapidly, and finish with a pinch of salt. Cool 10 minutes before drizzling over warm or room-temperature cake.

Notes

  • Pear Selection: Use firm, unripe pears; ripe pears release excess liquid and make the batter overly dense.
  • Salt Conversions: If using Morton’s kosher or table salt instead of Diamond Crystal, reduce to 1/2 teaspoon.
  • Storage: Keep cake sealed at room temperature for up to 4 days. Store caramel separately in the fridge for up to 2 weeks.

Find it online: https://cakeshungry.com/pear-ginger-cake/