Ginger and Pear Cake Recipe

This rich breakfast cake is gently flavored with ginger and cardamom, and finished off with new juicy pears. As though you really wanted one more motivation to celebrate pear season!

In the event that you really hate ginger, you can add vanilla concentrate or almond extract instead of the ginger and cardamom, or add some fall flavors like nutmeg and cinnamon. The base of this cake is basically the same as my very famous Strawberry Buttermilk Cake, so you know it will be great. Go ahead.

Ingredients Require

1/2 cup or 1 butter

1 cup granulated sugar

3 eggs

1 tsp baking powder

1/4 tsp salt

3 Tbsp grated fresh ginger, around a 3 inch piece of ginger

3/4 tsp ground cardamom

1 and 1/2 cups flour

1/2 cup yogurt

2-3 ready cut pears 

Several tablespoons powdered sugar for dusting


Set the stove to 350 F. and keep the frying pan.

In an electric blender, mix the butter and sugar until it becomes light and fluffy, around 5 minutes. Scrape down the sides of the bowl if essential.

Add the eggs, each in turn, allowing each to turn out to be completely incorporated.

Add the baking powder, salt, ginger, and cardamom, and blend it. Add the flour, and mix it well, substituting with the yogurt. Give a last mix by hand to ensure everything is uniformly mixed, and spread the batter into your dish.

Arrange your pear cuts on top of the cake, driving them into the batter somewhat.

Bake it for 40-45 minutes, or until the cake is puffed and beginning to become brilliant on top.

Keep it cool for around 10 minutes before eliminating from the pan. Keep on cooling on a baking rack, and dust with powdered sugar when totally cooled.

Written by Muniza Murtaza

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