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Pear and Ginger Cake

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  • Author: Natalie McLaury


A simple, quick loaf that is great for a winter afternoon snack. Crystallized ginger creates special flavor to be paired with other mix-ins, too. Adapted from Food and Wine magazine.


  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar
  • 1 stick unsalted butter, melted and cooled
  • 1/3 cup plus 2 tbsp buttermilk
  • 2 large eggs, at room temperature
  • 2 tsp pure vanilla extract
  • 1 large ripe pear, peeled, cored, and coarsely chopped
  • 1 tbsp minced crystallized ginger


  1. Preheat oven to 350F. Grease a 9 x 5 inch loaf pan and set aside.
  2. In a large bowl, whisk the flour with the baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the sugar with the butter, buttermilk, eggs, and vanilla. Use a wooden spoon to mix the wet ingredients into the dry ingredients, then fold in the pears and the ginger.
  4. Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, until an inserted toothpick comes out clean (loosely cover the top with foil in the last 15 minutes of cooking to prevent overbrowning).
  5. Allow cake to cool in pan on a wire rack before inverting onto plate, slicing, and served. Store cake wrapped well in the fridge for up to 3 days.
  • Category: Baking, Dessert
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