Spiced Pear and Gingerbread Cake

Name: Spiced Pear and Gingerbread Cake
Cook time: 35 min
Yield: 10 servings
Ingredients: 250 g all-purpose flour sifted; 5 g baking soda measured; 3 g fine salt measured; 6 g ground ginger measured; 4 g ground cinnamon measured; 1 g ground cloves measured; 115 g unsalted butter melted and slightly cooled; 180 g packed brown sugar packed; 120 g molasses measured; 2 count large egg lightly beaten; 180 ml whole milk room temperature; 5 ml vanilla extract measured; 300 g firm ripe pears peeled, cored, and diced into 1.5 cm pieces; 120 g powdered sugar sifted; 20 ml milk for glaze room temperature; 2 ml vanilla extract for glaze measured

This dessert pairs classic gingerbread flavors with tender pears for a fall-leaning cake that slices cleanly and stays moist. The batter is mixed in one bowl, baked in a 23 x 33 cm pan, then glazed once cooled.

By Julienne

Cook time: 35 minutes

Servings: 10

Ingredients

250 g all-purpose flour sifted
5 g baking soda measured
3 g fine salt measured
6 g ground ginger measured
4 g ground cinnamon measured
1 g ground cloves measured
115 g unsalted butter melted and slightly cooled
180 g packed brown sugar packed
120 g molasses measured
2 count large egg lightly beaten
180 ml whole milk room temperature
5 ml vanilla extract measured
300 g firm ripe pears peeled, cored, and diced into 1.5 cm pieces
120 g powdered sugar sifted
20 ml milk for glaze room temperature
2 ml vanilla extract for glaze measured

Instructions

Heat the oven to 175°C. Line a 23 x 33 cm baking pan with parchment, leaving overhang on two sides. Oven fully preheated and pan lined.
In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves until evenly combined. Spices are evenly distributed with no visible streaks.
In a medium bowl, whisk the melted butter, brown sugar, molasses, eggs, milk, and vanilla until smooth. Mixture looks glossy and uniform.
Add the wet mixture to the dry ingredients and fold just until no dry flour remains. Fold in the diced pears. Batter is thick, evenly moistened, and pears are dispersed throughout.
Spread the batter into the prepared pan in an even layer. Surface is level and corners are filled.
Bake for 32 to 38 minutes, until the center springs back lightly and a toothpick inserted in the center comes out with a few moist crumbs, not wet batter. Cake is risen and the center is set.
Cool the cake in the pan for 15 minutes, then lift it out using the parchment overhang and cool completely on a rack. Cake is cool enough that the glaze will not melt off.
Stir the powdered sugar, milk for glaze, and vanilla for glaze in a small bowl until pourable. Add a few drops more milk only if needed for a thin glaze. Glaze ribbons off the spoon in a thin stream.
Drizzle the glaze over the cooled cake, then let it set for 10 minutes before slicing. Glaze has visibly set and slices hold their shape.