As the leaves turn golden and the air crispens, there’s something undeniably heartwarming about baking a cake that captures the essence of fall. Enter my Sticky Pear and Ginger Cake, a delightful fusion of sweet, ripe pears and the aromatic warmth of ginger that promises to fill your kitchen with cozy vibes. Not only is this recipe a charming way to bring friends and family together, but it also comes together quickly, making it perfect for those last-minute gatherings. Each slice reveals a moist dessert enveloped in a rich glaze, truly transporting you to a place of comfort and indulgence. So, are you ready to bring a taste of autumn to your table? Let’s dive in!
Why is this cake a must-try?
Unmatched Flavor: The combination of succulent pears and spicy ginger creates a harmony of taste that elevates your dessert game.
Moist and Tender: This cake is incredibly moist, ensuring every bite is heavenly soft, a treat for any cake lover.
Quick Preparation: Ready in under an hour, this recipe is perfect for busy evenings when you crave something homemade.
Versatile Serving Options: Serve it warm with scoops of vanilla ice cream or a dollop of whipped cream for an indulgent experience. If you’re in the mood for variations, try it as a delightful addition to your autumn gathering, alongside a slice of Spice Roll Cake.
Crowd-Pleasing Delight: Ideal for sharing, this cake is bound to be a favorite at any gathering, making it a staple for host duties!
Sticky Pear and Ginger Cake Ingredients
• Transform your baking with the key elements of this delightful dessert!
For the Cake
- All-purpose flour – Provides structure to the cake; substitute with whole wheat flour for a nuttier flavor.
- Ground ginger – Adds warmth and spice; fresh grated ginger can give a sharper flavor if you prefer.
- Ground cinnamon – Enhances sweetness and complements the ginger; optional to omit for a spicier cake.
- Baking soda – Helps the cake rise; make sure it’s fresh for the best results.
- Salt – Enhances overall flavor; can reduce slightly if desired.
- Light brown sugar – Contributes sweetness and moisture; coconut sugar can substitute for a lower glycemic option.
- Unsalted butter – Adds richness and moisture; plant-based butter can be used for a vegan version.
- Milk – Moisten the batter; any variety can work, including non-dairy for vegan adaptations.
- Egg – Binds the ingredients together; replace with flaxseed meal or applesauce for vegan diets.
- Dark treacle or molasses – Provides deep flavor and moisture; honey can be used, but it alters the flavor slightly.
- Ripe pears – The star ingredient, adding moisture and sweetness; opt for fully ripened pears for delicious results.
For the Glaze
- Golden syrup – Used for the sticky glaze; corn syrup or honey can be a suitable alternative if golden syrup isn’t available.
- Unsalted butter (for glaze) – Adds richness to the glaze; can substitute with plant-based butter as needed.
- Light brown sugar (for glaze) – Sweetens the glaze; coconut sugar can serve as an alternative.
Step‑by‑Step Instructions for Sticky Pear and Ginger Cake
Step 1: Preheat and Prepare
Begin by preheating your oven to 170°C (340°F). While the oven warms up, grab a 20cm (8-inch) cake tin, and grease it thoroughly with butter or oil. Line the bottom with parchment paper to ensure your Sticky Pear and Ginger Cake releases easily once baked.
Step 2: Mix Dry Ingredients
In a large mixing bowl, sift together all-purpose flour, ground ginger, ground cinnamon, baking soda, and a pinch of salt. This step not only combines the ingredients but also aerates the flour, making for a lighter cake. Set the bowl aside while you prepare the wet mixture.
Step 3: Combine Wet Ingredients
In a separate bowl, mix the melted unsalted butter with light brown sugar until it’s smooth and creamy. Then, add milk, egg, and dark treacle, stirring well until fully combined. This blend should have a nice glossy appearance, indicating it’s ready to be incorporated into the dry ingredients.
Step 4: Combine Wet and Dry Mixtures
Gradually fold the dry ingredients into the wet mixture. Use a spatula to gently combine them until just incorporated; be cautious not to overmix, as this can lead to a dense cake. The batter should be slightly thick, with a few lumps remaining for a deliciously moist Sticky Pear and Ginger Cake.
Step 5: Add Pears
Carefully fold in the diced ripe pears, ensuring they’re evenly distributed throughout the batter. This adds not only flavor but also moisture to the cake. The pear pieces should remain intact, so handle them gently to avoid breaking them down entirely into the batter.
Step 6: Bake the Cake
Pour the batter into the prepared cake tin and smooth the top with a spatula for even baking. Place the tin in the oven and bake for 35–40 minutes. You’ll know it’s done when a skewer inserted into the center comes out clean, and the top is lightly golden brown.
Step 7: Prepare the Glaze
While the cake is baking, prepare the sticky glaze by combining golden syrup, unsalted butter, and light brown sugar in a small saucepan. Heat over low to medium heat, stirring until the mixture is melted and smooth, creating a lovely, glossy glaze that will soak into the warm cake.
Step 8: Glaze the Cake
Once the cake is baked to perfection, remove it from the oven and let it cool slightly. Using a skewer, poke holes all over the top of the cake, then carefully pour the warm glaze over it. Allow the glaze to soak in as the cake cools, creating a beautifully sticky finish.
Step 9: Serve and Enjoy
Once the cake has cooled slightly and the glaze has set, slice into it and serve warm or at room temperature. It’s delightful on its own or paired with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat that highlights the warmth of the Sticky Pear and Ginger Cake beautifully.
Make Ahead Options
These Sticky Pear and Ginger Cakes are perfect for meal prep enthusiasts! You can prepare the cake batter up to 24 hours in advance by mixing together the dry ingredients and the wet ingredients separately, then storing each in airtight containers in the refrigerator. Additionally, dice your ripe pears ahead of time and toss them in a little lemon juice to prevent browning. When you’re ready to bake, simply combine the ingredients, fold in the pears, and proceed with the baking instructions. This ensures your cake is just as delicious and moist, saving you time while delivering a freshly baked treat with minimal fuss on those busy weeknights!
Sticky Pear and Ginger Cake Variations
Feel free to step into your creative side with these tempting swaps and twists that will make your Sticky Pear and Ginger Cake uniquely yours!
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Chocolate Twist: Add cocoa powder to the batter for a delightful chocolate-ginger fusion.
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Gluten-Free: Replace half of the all-purpose flour with almond flour for a nutty texture, perfect for gluten-sensitive friends.
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Nutty Delight: Fold in chopped walnuts or pecans for added crunch and flavor, giving your cake a satisfying bite that complements the soft pears.
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Dried Fruit Burst: Incorporate chopped dried apricots or figs into the batter to intensify sweetness and add bursts of flavor in each slice.
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Vegan Adaptation: Use flaxseed meal or applesauce instead of egg and plant-based milk for a delicious vegan-friendly treat without sacrificing taste.
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Fruit Infusion: Swap out half the pears for shredded zucchini for an unexpected but wonderful moisture boost, adding a lighter touch.
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Spicy Kick: Consider adding a pinch of cayenne pepper to the batter for a surprising heat that beautifully contrasts the sweetness.
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Maple Glaze: Drizzle with a maple syrup glaze instead of golden syrup for a different flavor profile that pairs wonderfully with the ginger.
For even more delightful desserts, don’t forget to explore this exquisite Butter Pecan Cake or indulge in a slice of warm Pumpkin Spice Roll Cake. The world of baking is full of possibilities, so let your creativity shine!
Storage Tips for Sticky Pear and Ginger Cake
Room Temperature: Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 3 days to maintain its moisture and flavor.
Fridge: If you prefer a firmer texture, the cake can be stored in the fridge for up to a week. Make sure it’s in an airtight container to prevent drying out.
Freezer: For longer storage, slice the Sticky Pear and Ginger Cake and place the pieces in airtight containers or freezer bags. It can be frozen for up to 3 months.
Reheating: To enjoy a slice warmed, microwave it for 15-20 seconds or place it in a preheated oven at 160°C (320°F) until warmed through, bringing back that delightful sticky sweetness.
What to Serve with Sticky Pear and Ginger Cake
Savor the warmth of your baking with delightful pairings that elevate every slice of this indulgent dessert.
- Vanilla Ice Cream: Creamy and cool, it contrasts beautifully with the warm spices and sticky glaze, enhancing each delightful bite.
- Whipped Cream: Light and airy, a dollop adds a luscious touch that complements the richness of the ginger cake.
- Custard: Silky custard pairs perfectly with the moist cake, adding an indulgent layer that enhances the pear flavor.
- Fresh Berries: A handful of tart berries provides a burst of freshness, balancing the sweetness of the cake while adding a colorful splash.
- Tea or Coffee: A warm cup of chai or robust coffee creates a cozy pairing, enhancing the aromatic spices in the cake.
- Chopped Nuts: Adding walnuts or pecans on top gives a delightful crunch, offering a contrasting texture to the tender cake.
- Caramel Sauce: Drizzle warm caramel over slices for an extra sweet kick that compliments the sticky glaze splendidly.
- Spiced Chai Latte: This warm, spiced drink echoes the flavors of the cake, creating a delightful, unified experience.
Whether it’s a cozy night in or a special gathering, these pairings will make your cake a standout centerpiece!
Expert Tips for Sticky Pear and Ginger Cake
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Fresh Ingredients: Use fresh baking soda to ensure the cake rises well. Stale baking soda can lead to a dense texture, which is easily avoidable with a quick check.
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Choose Ripe Pears: Always select fully ripe pears to infuse the cake with natural sweetness and moisture. Unripe pears can change the cake’s texture and flavor profile.
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Avoid Overmixing: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough cake instead of the moist deliciousness you want from this Sticky Pear and Ginger Cake.
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Customize Flavors: Don’t hesitate to sprinkle nuts or zest into the batter for added texture and flavor. This small touch can elevate your cake experience with delightful surprises.
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Check Baking Time: Ovens vary, so start checking your cake a few minutes before the timer goes off. A toothpick should come out clean, but slight moist crumbs are okay for a moist cake.
Sticky Pear and Ginger Cake Recipe FAQs
What type of pears should I use for the best flavor?
Absolutely! The star ingredient, ripe pears, is essential for achieving the best flavor and moisture in your Sticky Pear and Ginger Cake. Look for pears that are slightly soft to the touch, without dark spots or blemishes. Varieties like Bartlett or Bosc are ideal, as they become wonderfully sweet and juicy when fully ripened. If they are still a bit firm, leave them at room temperature for a couple of days to ripen before baking.
How should I store the Sticky Pear and Ginger Cake?
To maintain the cake’s delicious moisture, store it wrapped tightly in plastic wrap at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it in an airtight container for up to a week. Just be aware that the fridge may make the cake a little firmer. If you prefer it warm, simply reheat in the microwave for 15-20 seconds!
Can I freeze the Sticky Pear and Ginger Cake?
Absolutely! To freeze your Sticky Pear and Ginger Cake, first let it cool completely. Then, slice the cake and place the pieces in airtight containers or freezer bags, making sure to label them with the date. It can be frozen for up to 3 months. When you’re ready to enjoy, thaw it in the refrigerator overnight or gently heat it in the microwave. It’s like bringing a slice of autumn back to life!
What should I do if my cake didn’t rise properly?
Very! A cake not rising can be frustrating, but don’t worry. First, check if your baking soda is fresh, as expired baking soda won’t create the necessary lift. If that checks out, ensure you didn’t overmix the batter; gentle folding is key to keeping the cake light and airy. If you face this issue again, consider adding a bit more baking soda, about 1/4 teaspoon, after sifting with the dry ingredients next time.
Can I make this cake vegan?
Yes! This Sticky Pear and Ginger Cake can easily be adapted for vegan diets. Simply replace the egg with 1/4 cup of unsweetened applesauce or 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water (let it sit for 5 minutes to thicken). Swap the milk for any plant-based alternative, and use plant-based butter to ensure it remains deliciously moist and captivating!
Are there any allergens I should be aware of?
For individuals with allergies, be aware that this cake contains common allergens like eggs, dairy, and gluten from the all-purpose flour. To make it gluten-free, you can substitute half of the flour with almond flour or a gluten-free blend. Always tailor your ingredients based on dietary restrictions, and let guests know of any modifications to ensure everyone’s enjoyment!
Sticky Pear and Ginger Cake for Cozy Nights In
Ingredients
Equipment
Method
- Preheat your oven to 170°C (340°F) and grease a 20cm (8-inch) cake tin, lining the bottom with parchment paper.
- Sift together all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt in a mixing bowl. Set aside.
- Mix the melted unsalted butter with light brown sugar until smooth, then add milk, egg, and dark treacle until combined.
- Fold the dry ingredients into the wet mixture gently until just incorporated, leaving a few lumps.
- Carefully fold in the diced ripe pears, ensuring even distribution without breaking them down completely.
- Pour the batter into the prepared cake tin, smoothing the top, and bake for 35–40 minutes until a skewer comes out clean.
- Prepare the glaze by combining golden syrup, unsalted butter, and light brown sugar in a saucepan. Heat until melted and smooth.
- Remove the cake from the oven, poke holes in the top with a skewer, then pour the warm glaze over it.
- Allow the cake to cool slightly before serving, ideally warm or at room temperature, either plain or with ice cream.
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