Description
A moist cake bursting with juicy pears and a hint of ginger, topped with a rich caramel vanilla sauce.
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) plain yogurt
- 2 ripe pears, peeled, cored, and diced
- ¼ cup (50g) crystallized ginger, chopped
- ½ cup (100g) granulated sugar
- ¼ cup (60g) unsalted butter
- ½ cup (120ml) heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the pears by peeling, coring, and dicing them.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, and cinnamon.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract and yogurt.
- Gradually fold the dry ingredients into the wet mixture, then gently fold in the diced pears and chopped crystallized ginger.
- Pour the batter into a prepared 8-inch round cake pan and bake at 350°F (175°C) for 40 to 45 minutes, or until a toothpick comes out clean.
- While the cake cools, prepare the caramel vanilla sauce by melting sugar in a saucepan, then adding butter, heavy cream, vanilla extract, and salt.
- Drizzle the warm caramel sauce over the cooled cake before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store leftover cake in an airtight container at room temperature for up to two days or in the refrigerator for up to a week.
- For gluten-free options, substitute all-purpose flour with a gluten-free blend.
- Alternative sauces include chocolate sauce, maple syrup, cream cheese frosting, or berry compote.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Caramel Pear Ginger Cake, Vanilla Sauce, Dessert, Baking, Pears, Ginger