Pear-Ginger Cake
Packed with the warm, enchanting flavors of crystallized ginger mingling with the delicate sweetness of ripe Anjou pears, this cake is a delight for the senses. But here’s the magic ingredient: sour cream! It brings a creamy richness to the batter, resulting in a moist and tender crumb that’s simply divine. Don’t skip soaking the pear slices in lemon water before adding them to the batter; this simple step not only adds brightness to the pears but also prevents them from browning.
Pear-Ginger Cake
Makes 1 (9-inch) cake
Ingredients
12 ounces (340 grams) fresh Anjou pears¾ cup (170 grams) unsalted butter, softened1¼ cups (250 grams) plus 1 tablespoon (12 grams) granulated sugar, divided2 large eggs (100 grams), room temperature1 teaspoon (4 grams) vanilla extract2 cups (250 grams) all-purpose flour1¾ teaspoons (8.75 grams) baking powder¾ teaspoon (2.25 grams) kosher salt¾ cup (180 grams) sour cream3 tablespoons (69 grams) chopped crystallized ginger, divided1 cup (240 grams) water2 tablespoons (30 grams) fresh lemon juice
Instructions
Preheat oven to 350°F (180°C). Spray a 9-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper.
Halve and core 6 ounces (170 grams) pears, and chop into small pieces. Halve, core, and slice remaining pears into ⅛-inch-thick slices.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 1¼ cups (250 grams) sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. Fold in diced pears and 1½ tablespoons (34.5 grams) ginger.
In another medium bowl, combine pear slices, 1 cup (240 grams) water, and lemon juice; let stand for 5 minutes. Remove pear slices, and pat dry with a clean towel.
Spread batter into prepared pan. Shingle pear slices on top of batter; sprinkle with remaining 1½ tablespoons (34.5 grams) ginger, slightly pressing pears into batter. Sprinkle with remaining 1 tablespoon (12 grams) sugar.
Bake until a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 10 minutes, covering with foil to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
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