A simple cake I made to utilize the ginger sugar syrup leftover from the crystallized ginger post. Last month the pears were dropping in dozens daily from the tree in the front yard. The rush was on. Between the dozen or so deer that come through here nightly and me, the challenge was on to see who would collect the bulk of the spoils. D”Anjou pears only produce every other year, so the competition is fierce.
This looks very much like Grandma’s Apple Cake from last month’s post, but I moved it up a few notches by using the ginger syrup. If you’re plum out of ginger syrup, I’ll give you a cider substitution in the recipe below.
- 1½ cups flour
- ½ cup ground almonds
- 1½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup demerra or raw sugar
- 4 eggs, lightly beaten
- ½ cup butter, melted
- ¼ cup ginger syrup
- 6 pears, peeled, cored, and cut into 1"pieces
- ½ cup ginger sugar syrup
- ½ cup butter
- ¼ cup heavy cream, preferably from pastured cows
- Pinch salt
- Preheat the oven to 350F. Butter and flour a 6-inch by 8-inch baking pan.
- In a medium mixing bowl, combine the flour, almonds, baking powder, salt, and sugar, stirring to combine.
- Add the eggs, melted butter, ginger syrup, stirring to thoroughly combine the ingredients.
- Fold in the pears.
- Pour into the baking pan.
- Bake on the middle rack for 50 minutes, until golden brown on the top.
- Place the pan on a rack and pour the warm caramel sauce over the top of the cake, smoothing to spread evenly.
- Serve warm or at room temperature.
A quick cider simple syrup:
1/2 cup apple or pear cider
1/2 cup demerra or raw sugar
Simmer cider until reduced by half. Add the sugar and stir until all of the crystals are dissolved.
This is a great tea cake (or coffee, if you prefer). Or pack it for a fall hike. Just be prepared to lick your fingers if you forgot napkins!