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 Time45

Cook Time55

Total Time1 40

Servings: slices

Author: Miranda Couse

Ingredients

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

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