I’ve only been eating pears for about two years.
It’s weird, right? But somehow as a kid I never got into pears, and as an adult, because I wasn’t familiar with them, I never bought them.
But boy am I making up for lost time now. I am obsessed with pears. I’m putting them in everything, from snacks to smoothies (see my instagram for a super tasty peanut butter-pear-spinach smoothie!)
But this cake. OMG, this cake.
I’ve been wanting to start my fall baking for weeks but it’s been so hot out in Toronto that I haven’t wanted to turn on my oven. But finally there’s that familiar, beloved fall crisp in the air, and it’s time, people.
This gorgeous cake is lightly sweet and spiced like fall. The ginger comes in three forms – fresh, crystallized, and ground, and the cake is studded with pear chunks.
Topped with a cinnamon-spiced crumble, this cake is everything you want a fall cake to be.
2 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
pinch ground nutmeg
1/2 cup brown sugar
1/2 cup granulated sugar
2/3 cup finely chopped crystallized ginger
1 inch piece of fresh ginger
1 cup buttermilk
1/2 cup butter, melted and cooled slightly
2 tsp vanilla extract
2 pears, cored but not peeled, and diced
1/4 cup flour
3 tbsp brown sugar
1 tsp cinnamon
2 tbsp cold butter
Preheat oven to 350 and grease an 8×8 inch baking dish with butter.
Whisk together flour, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg. Whisk in both sugars and the crystallized ginger. Peel fresh ginger and grate using a microplane into flour mixture.
In a medium bowl, combine buttermilk, melted butter, eggs, and vanilla. Pour dry ingredients into wet and fold until just combined. Fold in pears.
Transfer to baking dish. In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter. Sprinkle over cake.
Bake until a cake tester in the centre comes out clean, 35-40 minutes. Let cool about half an hour before slicing into squares.