Pear Cake with Ginger Cream Recipe
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 3/4 tsp ground ginger
- 1/4 tsp salt
- 7 Tbsp unsalted butter, 6 Tbsp softened, 1 Tbsp melted
- 2/3 cup plus 2 Tbsp packed light brown sugar
- 2 large eggs
- 1 tsp minced fresh ginger
- 1 cup heavy cream
- 1 (15 oz) can pear halves, drained and cut into 1/4 inch slices
- 1 Tbsp powdered sugar
Directions
- Adjust oven rack to the middle and heat oven to 350 degrees.
- Whisk flour, baking powder, 1/2 tsp ground ginger, and salt together in a medium bowl.
- Beat 6 Tbsp butter and 2/3 cup brown sugar with electric mixer on medium speed until pale and fluffy,
- Beat in the eggs until incorporated.Beat in fresh ginger and 1/4 cup of the heavy cream.
- Reduce speed to low and add dry ingredients in two batches.
- Pour batter into a greased 9 inch cake pan.
- Arrange pear slices in a fan shpe on the batter and press in slightly.
- Scatter the remaining 2 Tbsp of brown sugar on the pears and drizzle with the melted butter.
- Bake ~35-40 minutes or until a toothpick comes out clean.
- Cool for 10 minutes and then invert on a wire rack to finish cooling.
- When ready to serve, whip remaining 3/4 cup cream, powdered sugar and remaining 1/4 tsp ground ginger to form soft peaks.
- Slice and serve cake with whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 10 servings | |
| Calories 275 | |
| Calories from Fat 120 | 44% |
| Total Fat 13.68g | 17% |
| Saturated Fat 8.2g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 148mg | 6% |
| Potassium 90mg | 3% |
| Total Carbs 36.5g | 10% |
| Dietary Fiber 1.4g | 5% |
| Sugars 25.34g | 17% |
| Protein 2.99g | 5% |
