This Fresh Ginger and Pear Cake is the perfect combination of sweet, fruity, and spicy flavors that will instantly elevate your dessert game. Made with juicy ripe pears and the warm spice of fresh ginger, this cake is not just a treat for the tastebuds but also an elegant addition to any meal. Whether you’re hosting a family gathering or simply craving a special treat, this cake is a must-try for its moist, tender crumb and delicate sweetness.
Every time I make this Fresh Ginger and Pear Cake, it never fails to bring smiles to the table. My husband absolutely adores the balance of ginger’s spiciness with the sweetness of the ripe pears. In fact, it’s become our go-to dessert for cozy weekends at home. The best part? My kids are always eager to help with arranging the pear slices, making it a fun family activity. Now, no special occasion in our home is complete without this flavorful, comforting cake that has quickly become a beloved staple.
Why This Fresh Ginger and Pear Cake
- Unique Flavor Profile: The combination of fresh ginger and ground cardamom gives this cake an irresistible warmth that’s perfectly complemented by the sweetness of ripe pears.
- Moist and Tender Texture: Greek yogurt adds a creamy richness to the batter, ensuring the cake stays moist and fluffy throughout.
- Simple Yet Elegant: With minimal ingredients and easy preparation, this cake comes together quickly, but it looks and tastes impressive enough for special occasions.
- Seasonal Delight: Fresh pears and ginger make this cake the perfect dessert for fall and winter, offering comforting flavors in every bite.
Ingredients:
- 115 g (1/2 cup) unsalted butter, at room temperature
- 200 g (1 cup) granulated sugar
- 3 large eggs
- 5 g (1 tsp) baking powder
- 1 g (1/4 tsp) salt
- 42 g (3 Tbsp) freshly grated ginger (from about a 7.5 cm / 3-inch piece)
- 1.5 g (3/4 tsp) ground cardamom
- 190 g (1 1/2 cups) all-purpose flour
- 120 g (1/2 cup) Greek yogurt
- 2–3 ripe pears, thinly sliced
- Powdered sugar for dusting (optional)
Directions:
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or nonstick spray.
- Cream the butter and sugar: In a stand mixer or using a hand mixer, beat the butter and granulated sugar together on medium speed until it becomes light and fluffy, about 4-5 minutes. Scrape down the sides of the bowl as needed.
- Incorporate the eggs: Add the eggs one at a time, mixing after each addition until fully blended into the batter.
- Add spices and dry ingredients: Stir in the baking powder, salt, freshly grated ginger, and ground cardamom, mixing just enough to combine.
- Alternate flour and yogurt: Add the flour in parts, alternating with the Greek yogurt. Mix until just combined and no dry spots remain.
- Transfer to the pan: Spread the cake batter evenly into the prepared springform pan.
- Add pear slices: Arrange the pear slices in a circular pattern on top of the batter, gently pressing them into the cake.
- Bake: Bake in the preheated oven for 40-45 minutes or until the cake puffs up and turns golden on top. A toothpick inserted into the center should come out clean.
- Cool and dust with sugar: Let the cake cool for 10 minutes in the pan, then carefully remove the outer ring and transfer the cake to a wire rack. Once fully cooled, dust the top with powdered sugar before serving.
Notes:
- Substitutions: You can use apples instead of pears for a different fruit flavor, or swap Greek yogurt with sour cream for a richer texture.
- Make it Spicier: If you’re a fan of bold ginger flavor, you can add an extra tablespoon of freshly grated ginger for more warmth.
- Storage Tip: This cake can be stored at room temperature for up to two days or refrigerated for up to a week. It pairs wonderfully with whipped cream or a scoop of vanilla ice cream for added indulgence.
