There’s something magical about the way pears and ginger dance together in this cake – sweet meets spicy in the most delicious way possible. My first bite of Pear and Ginger Cake happened on a rainy afternoon at my aunt’s house, and I’ve been obsessed ever since. The moist crumb, the little bursts of juicy pear, and that warm ginger kick? Absolute perfection.
This isn’t just any cake – it’s the kind of dessert that makes your kitchen smell like heaven while it bakes. The pears keep it wonderfully moist (no dry cake here!), while the ginger adds just enough zing to keep things interesting. Trust me, once you try this combination, you’ll understand why it’s become my go-to for cozy gatherings and “I need something sweet” moments alike.
Why You’ll Love This Pear and Ginger Cake
This cake isn’t just delicious—it’s downright addictive. Here’s why:
- Moist perfection: Those juicy pear pieces bake right into the cake, keeping every bite tender (no dry crumbs here!)
- Sweet with a kick: The natural sweetness of pears balances perfectly with ginger’s warm spice—it’s like autumn in dessert form
- Easy-peasy: No fancy techniques needed—just simple mixing and baking
- Smells amazing: Your whole house will fill with the cozy scent of ginger and caramelizing pears as it bakes
- Versatile: Equally perfect for afternoon tea or dressed up with whipped cream for dinner parties
Seriously, this cake checks all the boxes—it’s the recipe I make when I want guaranteed compliments!
Ingredients for Pear and Ginger Cake
Here’s everything you’ll need to make this cozy, flavor-packed cake. I’ve learned through trial and error that using the right ingredients (prepared the right way) makes all the difference between a good cake and a wow cake. Let’s break it down:
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled – no packing!)
- 1 tsp baking powder (make sure it’s fresh)
- 1 tsp ground ginger (for that warm, spicy backbone)
- 1/2 tsp baking soda
- 1/4 tsp salt (just enough to balance the sweetness)
Wet Ingredients
- 1/2 cup unsalted butter, softened (take it out 30 minutes before baking)
- 3/4 cup granulated sugar
- 2 large eggs (room temperature blends better)
- 1 tsp vanilla extract (the real stuff, please!)
- 1/2 cup milk (whole milk gives the best richness)
The Stars of the Show
- 2 ripe pears, peeled and diced (about 1.5 cups – Bartlett or Anjou work best)
- 1 tbsp fresh ginger, grated (not powdered! The zingy freshness makes all the difference)
Pro tip from my many test batches: Measure the pears after dicing – you want those juicy pieces distributed evenly throughout the cake. And don’t skip peeling them – the skins can get tough when baked.
How to Make Pear and Ginger Cake
Alright, let’s get baking! This pear and ginger cake comes together so easily, but I’ve got some tricks to make sure yours turns out perfectly. Follow these steps, and you’ll have a cake that’ll make your whole house smell like a cozy bakery.
Preparing the Batter
First things first – don’t skip the prep work! Here’s how to get that perfect batter:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. I like to line the bottom with parchment too – it guarantees easy release later.
- Whisk your dry ingredients together – that’s the flour, baking powder, ground ginger, baking soda, and salt. Give them a good mix so everything’s evenly distributed.
- Cream the butter and sugar until light and fluffy. This is key! It should take about 2-3 minutes with a mixer. You’ll know it’s ready when the mixture turns pale yellow.
- Add eggs one at a time, mixing well after each. Then mix in the vanilla. Scrape down the sides of the bowl – don’t let any butter stick to the bottom!
- Alternate adding dry ingredients and milk, starting and ending with the dry mixture. Mix just until combined – overmixing makes tough cake!
- Gently fold in the pears and fresh ginger with a spatula. Be gentle – you want to keep those juicy pear pieces intact.
Baking and Cooling
Now for the magic part where your kitchen starts smelling amazing:
- Pour the batter into your prepared pan and smooth the top. I like to tap the pan gently on the counter to remove any big air bubbles.
- Bake on the center rack for 40-45 minutes. Ovens vary, so start checking at 35 minutes with a toothpick test – it should come out with moist crumbs (not wet batter).
- Let it cool in the pan for 10 minutes before turning out onto a wire rack. This waiting period is crucial – the cake continues to set as it cools slightly.
- Cool completely before slicing if you can resist! The wait lets the flavors develop fully, though I admit I’ve eaten many a warm slice straight from the rack.
Pro tip: If your cake browns too quickly, loosely tent it with foil during the last 10 minutes of baking. And don’t be alarmed if it sinks slightly in the center – those juicy pears make it naturally moist!
Tips for the Perfect Pear and Ginger Cake
After making this cake more times than I can count (and eating every “test batch”), I’ve learned a few secrets to pear-and-ginger perfection. These little tricks make all the difference between a good cake and one that disappears before it even cools!
- Pick your pears wisely: Use firm-but-ripe Bartlett or Anjou pears – they hold their shape better than super-soft ones. Underripe pears won’t give you that lovely moisture, while overripe ones turn mushy in the batter.
- Ginger to taste: That tablespoon of fresh ginger gives a nice warmth, but if you’re a ginger fiend like me, you can sneak in an extra teaspoon. For milder flavor, reduce it to 2 teaspoons. Taste the grated ginger first – some roots pack more punch than others!
- The early check-in: Start testing for doneness at 35 minutes, even if the recipe says 40. Ovens lie sometimes! A toothpick should have moist crumbs clinging to it – if it comes out totally clean, you’ve overbaked.
- Room temp ingredients matter: Take eggs and butter out at least 30 minutes before baking. Cold ingredients don’t blend as smoothly, and you might end up overmixing trying to compensate.
- Slice smart: Use a serrated knife and gentle sawing motion when cutting – those juicy pear pieces make the cake tender, so a straight-down cut can squish your beautiful slices.
One last tip from my many kitchen experiments: If your cake seems to brown too fast, don’t panic! Just loosely tent it with foil during the last 10-15 minutes of baking. The pears keep it moist even if the top gets a bit dark.
Storage and Serving Suggestions
This pear and ginger cake actually gets better after a day – those flavors really cozy up to each other! Here’s how to keep it tasting fresh and ways to serve it that’ll make everyone ask for seconds:
- Storing: Keep it in an airtight container at room temperature for up to 3 days. The pears keep it moist, but if your kitchen runs warm, you can refrigerate it (just bring slices to room temp before serving for best texture).
- Freezing: Wrap cooled cake tightly in plastic, then foil. It freezes beautifully for up to 2 months! Thaw overnight in the fridge when that ginger craving hits.
- Next-level serving: A dollop of freshly whipped cream takes this cake from snack to dessert. For real indulgence, warm a slice slightly and top with vanilla ice cream – the way the cold melts into the spicy-sweet cake? Absolute magic.
- Breakfast treat: Don’t judge me, but a slightly warmed slice with my morning coffee is my secret happiness. The ginger gives it that “almost healthy” feeling (we can pretend, right?).
Pro tip: If you’re serving it for guests, dust the top with powdered sugar mixed with a pinch of ground ginger – makes it look fancy with zero effort!
Nutritional Information
Okay, let’s talk nutrition – but let’s keep it real! These numbers are estimates based on standard ingredients, but your exact cake might vary depending on your pear size, butter brand, and whether you sneak an extra pinch of sugar like I sometimes do (no judgment!). Here’s the scoop per generous slice:
- Calories: 280 (worth every single one!)
- Sugar: 18g (mostly from those naturally sweet pears)
- Sodium: 150mg
- Fat: 10g (6g saturated from all that glorious butter)
- Carbohydrates: 42g (including 2g fiber from the pears)
- Protein: 4g
Now, here’s my unofficial baker’s note: When I make this with local honey instead of sugar for my neighbor who avoids refined sweeteners, the numbers change completely. And if you use almond milk instead of dairy? Different ballgame. That’s why I always say – bake for joy first, then worry about the math later!
The ginger actually gives this cake a little nutritional boost – it’s got anti-inflammatory properties, and the pears contribute fiber. So really, we’re basically eating health food here… right? (Let me have this moment.)
FAQs About Pear and Ginger Cake
After sharing this recipe with so many friends (and fielding their texts mid-baking), I’ve put together answers to the most common pear and ginger cake questions. Trust me – I’ve made every “oops” version so you don’t have to!
Can I use canned pears instead of fresh?
You can, but fresh is best! Canned pears tend to be too soft and can make the cake soggy. If you must use them, drain really well and pat dry with paper towels. But honestly? The 5 minutes it takes to peel fresh pears makes such a difference in texture.
What if I don’t like ginger? Can I leave it out?
The ginger gives this cake its special zing, but sure – you can reduce it or substitute cinnamon for a milder spice. Start with 1/2 teaspoon ground cinnamon instead. But maybe try the ginger first? Many skeptics become converts after one bite!
How can I make this gluten-free?
I’ve had great success swapping the all-purpose flour for a 1:1 gluten-free baking blend. Add 1/4 teaspoon xanthan gum if your blend doesn’t include it. The texture will be slightly denser but still delicious. Pro tip: Let gluten-free batter rest 30 minutes before baking for better rise.
Why did my cake sink in the middle?
Those juicy pears release moisture as they bake, which can cause slight sinking – totally normal! But if it’s dramatic, you might have underbaked it or opened the oven door too early. Next time, wait until at least the 35-minute mark to peek.
Can I make this into muffins instead?
Absolutely! Divide the batter into 12 lined muffin cups and bake at 375°F for 18-22 minutes. They make perfect little lunchbox treats – just reduce the ginger slightly since the flavor concentrates in smaller portions.
Remember, baking is part science, part happy accidents. Even my “failed” versions usually taste pretty great with a cup of tea!
I’d love to hear how your pear and ginger cake turns out! Did you stick with my recipe or add your own twist? Maybe an extra pinch of ginger or a sprinkle of walnuts? Drop a note in the comments – your tips might help other bakers too!
If you snap a photo of your masterpiece (I know you will – that golden crust is too pretty not to), tag me on Instagram. Seeing your creations makes my day! Nothing makes me happier than knowing this recipe brought someone else the same cozy joy it’s brought my family for years.
And if you loved it? A star rating helps other bakers find this recipe when they’re craving that perfect pear-and-ginger magic. But honestly? Just knowing this cake found its way to your table is the real reward. Happy baking, friends!
Print“Unbelievably Moist Pear and Ginger Cake in 45 Minutes”
A moist and flavorful cake combining the sweetness of pears with the warmth of ginger.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 (9-inch) cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 2 ripe pears, peeled and diced
- 1 tbsp fresh ginger, grated
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, ground ginger, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour.
- Fold in diced pears and grated ginger.
- Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Use firm but ripe pears for the best texture.
- Adjust the amount of ginger to suit your taste.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
