Ginger Pear Cake
- 1/4 cup unsalted butter
- 2 ripe Bosc pears, peeled, cored, and cut into 1-inch chunks
- 1/2 cup dark brown sugar
- 2 teaspoons pumpkin pie spice
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 3/4 teaspoon baking soda
- 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/4 cup milk
- 1/2 cup dark molasses
- 2 large eggs
- 1/4 cup water
- Confectioners' sugar, for dusting, optional
Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pears and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in 1 tablespoon of the brown sugar and 1 teaspoon of the pumpkin pie spice and remove pan from the heat.
Whisk the flour, ginger, the remaining 1 teaspoon of pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
In another bowl, whisk the milk, molasses, and remaining brown sugar. Add the eggs and whisk until smooth. Use a spatula to stir the molasses mixture into the dry ingredients to make a thick liquid batter.
Heat the water and remaining 2 tablespoons butter in a small saucepan until just boiling. Whisk the hot water into to the batter until just combined. Stir in the pears. Pour the batter into the prepared pan. Bake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes.
Copyright 2004 Television Food Network, G.P. All rights reserved.
In our diabetic-friendly desserts, we use small amounts of sweeteners in accordance with guidelines set up by the American Diabetic Association. As with all sweets, moderation is important.
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