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Sticky Pear and Ginger Cake

Sticky Pear and Ginger Cake for Cozy Nights In

Delight in the heartwarming Sticky Pear and Ginger Cake, a sweet and moist dessert perfect for cozy nights in.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with whole wheat flour for a nuttier flavor.
  • 2 teaspoons ground ginger Fresh grated ginger can be used for a sharper flavor.
  • 1 teaspoon ground cinnamon Optional to omit for a spicier cake.
  • 1 teaspoon baking soda Make sure it’s fresh for the best results.
  • 1/2 teaspoon salt Can reduce slightly if desired.
  • 3/4 cup light brown sugar Coconut sugar can substitute for a lower glycemic option.
  • 1/2 cup unsalted butter Plant-based butter can be used for a vegan version.
  • 1 cup milk Any variety can work, including non-dairy for vegan adaptations.
  • 1 large egg Replace with flaxseed meal or applesauce for vegan diets.
  • 1/4 cup dark treacle or molasses Honey can be used, but alters the flavor slightly.
  • 2 medium ripe pears Opt for fully ripened pears for delicious results.
For the Glaze
  • 1/2 cup golden syrup Corn syrup or honey can be a suitable alternative.
  • 1/4 cup unsalted butter Can substitute with plant-based butter as needed.
  • 1/4 cup light brown sugar Coconut sugar can serve as an alternative.

Equipment

  • 20cm (8-inch) cake tin
  • Mixing Bowl
  • Spatula
  • Saucepan
  • skewer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170°C (340°F) and grease a 20cm (8-inch) cake tin, lining the bottom with parchment paper.
  2. Sift together all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt in a mixing bowl. Set aside.
  3. Mix the melted unsalted butter with light brown sugar until smooth, then add milk, egg, and dark treacle until combined.
  4. Fold the dry ingredients into the wet mixture gently until just incorporated, leaving a few lumps.
  5. Carefully fold in the diced ripe pears, ensuring even distribution without breaking them down completely.
  6. Pour the batter into the prepared cake tin, smoothing the top, and bake for 35–40 minutes until a skewer comes out clean.
  7. Prepare the glaze by combining golden syrup, unsalted butter, and light brown sugar in a saucepan. Heat until melted and smooth.
  8. Remove the cake from the oven, poke holes in the top with a skewer, then pour the warm glaze over it.
  9. Allow the cake to cool slightly before serving, ideally warm or at room temperature, either plain or with ice cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Use fresh baking soda and select fully ripe pears for the best results. Customize flavors by adding nuts or zest as desired.

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