Ginger Pear Cake

4.80 from 5 votes

This Ginger Pear Cake is spicy from the ginger with bursts of pear throughout it. It's dense and absorbs the ginger simple syrup without making the cake soggy. The chunks of pear add great texture and moisture.

Prep Time 45 minutes mins

Cook Time 55 minutes mins

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I am a sucker for anything ginger and always have some on hand. I happened to have some pears hanging out in the fridge and decided to make a ginger pear cake out of them. Both the ginger and pears looked as if they were on their last leg and so I killed two birds with one stone and threw them both into a recipe.

I sort of deserve a slap on the back for this one. It reminded me of Fall which happens to be my favorite time of the year. The cake was dense and was able to absorb the liquid and flavor of the ginger simple syrup without making a mess. The chunks of pear then added texture and moistness.

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I was going for a beautifully rustic frosting on the outside of the cake. I wouldn’t say that I aced it, but ohhh well. I have a serious issue with leaving it rustic. I just want to keep going around and around until the frosting is even and completely smooth. Seriously, I could spend at least 2 hours on just trying to get the perfectly smooth surface.

I wish I was as passionate about having a clean house as I am about frosting a cake. I could use it right now with my 5-year-old having the week off.

Lucian has a new phase too. He loses everything, pretends he has been looking for it for hours, and then asks me to find it. Depending on my mood, I’ll lecture him for about two minutes and then find it for him. Other times, I won’t budge from what I’m involved in. At least on those days he may learn how to find his things on his own.

I couldn’t think of a better way to use up a couple of pears and some of my beloved ginger.

Ginger Pear Cake

Author: Miranda Couse

This Ginger Pear Cake is spicy from the ginger with bursts of pear throughout it. It's dense and absorbs the ginger simple syrup without making the cake soggy. The chunks of pear add great texture and moisture.

4.80 from 5 votes

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Prep Time 45 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine American

Servings 10 slices

Calories 865 kcal

Ingredients

  

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Pear Cake

• ▢ 1 cup butter room temperature
• ▢ 1 3/4 cups granulated sugar
• ▢ 2 teaspoon vanilla extract
• ▢ 3 large eggs
• ▢ 2 3/4 cups all-purpose flour
• ▢ 1/2 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1 teaspoon salt
• ▢ 3/4 cup buttermilk
• ▢ 1/2 cup 100% pear juice
• ▢ 2 large pears diced
• ▢ 2 tablespoons all-purpose flour dusting pans

Ginger Simple Syrup

• ▢ 1/2 cup granulated sugar
• ▢ 1/2 cup water
• ▢ 1 inch fresh ginger sliced

Ginger Frosting

• ▢ 1 cup butter room temperature
• ▢ 3 1/2 cups powdered sugar
• ▢ 4 tablespoons whole milk
• ▢ 2 tablespoons 100% pear juice
• ▢ 2 teaspoons fresh ginger finely grated

Garnish

• ▢ 1/2 pear
• ▢ crystallized ginger sliced

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Instructions

 

Pear Cake

• Preheat oven to 325 degrees F. Spray 2 8-inch round pans with non-stick cooking spray. Dust the pans with 2 tablespoons all-purpose flour. Tap out any excess flour. This will help keep the cake from sticking. This is optional but I soaked 2 bake-even strips in water and wrapped them around the pans.
• Peel, core, and dice 2 large pears. Set aside while making cake batter.
• In a large mixing bowl, add in the 1 cup butter and 1 3/4 cups granulated sugar. Mix until light and fluffy, about 3 minutes.
• Add in the 2 teaspoon vanilla extract and the 3 large eggs, one at a time. Beat in each egg until incorporated. Scrape down the sides after each egg.
• In a separate bowl, add in the 2 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt. Stir to combine.
• Measure out 3/4 cup buttermilkand 1/2 cup 100% pear juice.
• Alternately add the flour and buttermilk/pear juice always starting and ending with the flour. I did 3 parts flour and 2 parts buttermilk. Scrape down the sides and mix to combine.
• Stir the diced pears into the batter until they're incorporated.
• Divide the batter evenly into the prepared pans. Spread out using an angled spatula.
• Place into the preheated oven and let bake for 55 minutes or until a toothpick comes out clean or with moist crumbs.
• Let the cakes cool for 19 to 22 minutes. Let the cakes cool for 10 minutes in the pans before turning them out onto a wire rack to cool completely.

Ginger Simple Syrup

• In a small saucepan, add in the 1/2 cup granulated sugar, 1/2 cup water, and the slices of the 1 inch fresh ginger. Place over medium heat and let it come up to a simmer. Simmer for 5 minutes.
• Remove from heat and let the simple syrup steep with the ginger slices in it until completely cooled.
• Remove the ginger slices once the simple syrup is completely cooled.

Ginger Frosting

• In a large mixing bowl, add in the 1 cup butter. Beat on on high speed until creamy.
• Add in the 3 1/2 cups powdered sugar, 4 tablespoons whole milk, and 2 tablespoons 100% pear juice. Beat on low until powdered sugar is mostly incorporated.
• Add in the finely grated 2 teaspoons fresh ginger. Turn mixer up on high and beat until the frosting is light and fluffy. It will take about 2 - 3 minutes of whipping.

Assemble

• Add the first layer of pear cake to a cake plate.
• Add a decent amount of simple syrup to the top of the cake. I think I used about half of the syrup and brushed it in. You can add as much or as little of the simple syrup as you like.
• Add a layer of ginger frosting on top of the cake. Make sure the frosting is evenly spread on the layer.
• Add the second cake layer. Brush on the remaining simple syrup. Again, add as much or as little as you like of the simple syrup.
• Add 2 to 3 heaping scoops of frosting to the top of the cake. Spread it out evenly on the top and begin working the excess down the sides. Add or remove extra frosting when needed.
• Add the 1/2 pear and sliced crystallized ginger to the top of the cake.

Notes

Storage: Store in a cake container in the refrigerator for up to 4 days. 

Nutrition

Calories: 865kcal | Carbohydrates: 124g | Protein: 6g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 162mg | Sodium: 630mg | Potassium: 204mg | Fiber: 2g | Sugar: 93g | Vitamin A: 1270IU | Vitamin C: 6.5mg | Calcium: 63mg | Iron: 2mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)