A Cake That Remembers
This cake is a memory keeper. I first made it for my granddaughter’s autumn birthday. She loved the soft pears and spicy ginger.
Now, I make it when the air turns crisp. It feels like a hug from the inside. Food can hold our favorite moments, you know. What food reminds you of a happy memory? I’d love to hear.
Why This Simple Cake Works
Let’s talk about the ginger. You use it two ways. Ground ginger goes in the cake batter. Fresh ginger goes in there too.
This is the secret. The ground ginger gives a warm, cozy spice. The fresh ginger gives a little bright zing. Together, they sing. This matters because layers of flavor make simple things special.
The Magic of Waiting
Here is my best tip. Bake this cake tomorrow for the day after. Wrap it tight once it cools. Let it sit overnight.
The flavors get to know each other. They become friends. The cake turns more tender and tasty. I still laugh at how hard it is to wait. But it is worth it. Do you think you could wait to eat a cake?
Fun Fact: Pears in a Pan
Fun fact: Using canned pears is a smart trick. They are always perfectly ripe and soft. This means no hard bits in your cake.
Just drain them well. Pat them dry with a towel. Then slice them thin. You fan them out on the batter. It looks so pretty. Doesn’t that smell amazing when it bakes?
Making It With Love
When you press the pears into the batter, be gentle. You are tucking them in for a warm nap in the oven. Scatter that brown sugar on top.
Drizzle the melted butter. This makes a sweet, crunchy top. This matters because cooking is about care, not just steps. The cream at the end is the final cloud. What is your favorite part of baking? Is it mixing, or is it eating?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 cup (5 ounces/142 grams) | |
| Baking powder | 1/2 teaspoon | |
| Ground ginger | 3/4 teaspoon | Divided: 1/2 tsp for cake, 1/4 tsp for cream |
| Table salt | 1/4 teaspoon | |
| Unsalted butter | 7 tablespoons total | 6 tbsp softened, 1 tbsp melted |
| Light brown sugar, packed | 2/3 cup plus 2 tablespoons | 2/3 cup for batter, 2 tbsp for topping |
| Large eggs | 2 | |
| Fresh ginger | 1 teaspoon minced | |
| Heavy cream | 1 cup | Divided: 1/4 cup for batter, 3/4 cup for whipping |
| Canned pear halves in syrup | 1 (15-ounce) can | Drained and sliced 1/4-inch thick |
| Confectioners’ sugar | 1 tablespoon | For whipped cream |
My Cozy Ginger Cream Pear Cake
Hello, my dear. Come sit a spell. Let’s bake my Ginger Cream Pear Cake. It’s a hug in dessert form. I love how the pears get all jammy and sweet. The ginger gives it a little happy kick. Doesn’t that smell amazing?
This recipe is simple, I promise. We’ll mix, fan out the pears, and bake. The magic happens while it’s in the oven. The top turns golden and the kitchen fills with warmth. I still laugh at the time I used a whole pear instead of slices. What a mess that was!
Step 1: First, get your oven ready. Move the rack to the middle. Heat it to 350 degrees. Grab your medium bowl. Whisk the flour, baking powder, salt, and some ginger together. This is our dry team. They need to be friends before we add them later.
Step 2: Now, let’s make the batter. Beat the soft butter and brown sugar until fluffy. It will look pale and lovely. Add the eggs, one by one. Then mix in the fresh ginger and a bit of cream. (Hard-learned tip: Make sure your butter is just soft, not melted. It makes the cake so much lighter.) Finally, gently mix in your dry team.
Step 3: Pour the batter into a greased pan. Drain your pear halves and slice them thin. Fan them out on top like a beautiful flower. Press them in lightly. Sprinkle on extra brown sugar. Drizzle with melted butter. Bake for about 40 minutes. A toothpick should come out clean. Let it cool a bit before flipping it. Do you fan your pears in a circle or rows? Share below!
Step 4: Time for the ginger cream! Whip the rest of the cream with powdered sugar and a pinch of ginger. Stop when it forms soft, fluffy peaks. Slice your cooled cake. Serve each piece with a big dollop of cream. The contrast is just perfect.
Step 5: Here’s a secret. This cake is even better the next day. The flavors become best friends overnight. Just wrap it tight on the counter. Make the fresh cream right before you serve. It’s worth the wait.
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings
Category: Dessert, Cake
Three Fun Twists to Try
I love playing with recipes. It makes them your own. Here are three simple ideas for this cake.
Apple Cinnamon Swap: Use thin apple slices instead of pears. Swap the ginger for cinnamon in the cake and cream. It tastes like autumn.
Ginger-Lemon Zing: Add the zest of one lemon to the cake batter. The lemon and ginger sing together. It’s so bright and cheerful.
Nutty Crunch Topping: Before baking, sprinkle the top with chopped pecans or walnuts. They toast up and add a wonderful crunch.
Which one would you try first? Comment below!
Serving It Up Just Right
This cake is lovely all on its own. But a few little touches make it special. For a pretty plate, dust the slice with a tiny bit more powdered sugar. A single mint leaf beside it looks so fresh. It’s nice with a scoop of vanilla ice cream, too.
What to drink? For a cozy evening, a cup of hot chai tea is wonderful. The spices are friends with the ginger. For a grown-up treat, a small glass of sweet dessert wine is perfect. It sips like honey. Which would you choose tonight?
Keeping Your Pear Cake Perfect
This cake is best kept at room temperature. Just wrap it tightly in plastic. It actually tastes better the next day. The flavors get to know each other.
I don’t recommend freezing this one. The pears get too soft when thawed. The texture just isn’t the same. Fresh is best here.
You can make the batter ahead. Just cover and refrigerate it for a day. Pour it into the pan when you’re ready. This saves precious morning time.
I once tried to freeze a slice for later. It was a sad, soggy surprise. Now I just share it with neighbors. Sharing makes any cake taste sweeter.
Planning ahead matters. It turns baking from a chore into a gift. You give your future self a treat. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cake Hiccups
Is your cake too dense? You might have over-mixed the batter. Mix just until the flour disappears. A light hand makes a light cake.
Are the pears sinking? Press them lightly into the batter first. This helps them stay put during baking. I remember when my pears all sank to the bottom!
Is the top browning too fast? Tent it loosely with foil. This slows the browning. The inside will keep cooking perfectly.
These fixes build your confidence. Knowing why things happen is powerful. Your cake will look and taste better. Which of these problems have you run into before?
Fun fact: Ginger and pears are a classic pair. They’ve been friends in recipes for hundreds of years!
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes. Use a good gluten-free flour blend. I like the one-to-one kind.
Q: Can I make it ahead? A: Absolutely. Bake it a day before. Wrap it well at room temperature.
Q: No fresh ginger? A: Use 1/4 teaspoon more ground ginger. It will still be lovely.
Q: Can I double the recipe? A: For a bigger crowd, yes. Use two pans. Do not try one deep pan.
Q: Any extra tip? A: Use the pear syrup from the can. Brush it on the warm cake. It adds a lovely shine. Which tip will you try first?
From My Kitchen to Yours
I hope this cake fills your kitchen with a sweet, spicy smell. That smell is the smell of home. It is one of my favorite things.
Baking is about sharing joy. It is about making something with your hands. I am so glad you baked with me today.
Tell me all about your baking adventure. Have you tried this recipe? Give your experience in the comments. I love hearing your stories.
Happy cooking!
—Grace Ellington
Ginger Cream Pear Cake
Description
Western-Slope Pear Cake with Ginger Cream
Ingredients
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Whisk flour, baking powder, 1/2 teaspoon ground ginger, and salt together in medium bowl. Beat 6 tablespoons butter and 2/3 cup brown sugar with electric mixer at medium speed until pale and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated. Beat in fresh ginger and 1/4 cup cream until incorporated. Reduce speed to low and add dry ingredients in two batches.
- Pour batter into greased 9-inch cake pan. Arrange pear slices in fan-shaped pattern on top of batter and lightly press slices into batter. Scatter remaining 2 tablespoons brown sugar on top of pears and drizzle with 1 tablespoon melted butter. Bake until toothpick inserted in center of cake comes out with a few crumbs attached, 35 to 40 minutes. Let cake cool in pan for 10 minutes, invert onto cutting board, and invert again onto wire rack to finish cooling.
- When ready to serve, whip remaining 3/4 cup cream, confectioners’ sugar, and remaining 1/4 teaspoon ground ginger to soft peaks. Slice cake and serve with whipped cream.
- Make Ahead: This cake tastes better if made a day in advance. Just wrap tightly in plastic and store at room temperature. Whip the cream close to serving time.
Notes
- Nutritional information is an estimate based on available ingredients and this serving size. For best flavor, prepare the cake a day ahead as noted.