Description
This simple loaf cake combines the warmth of crystallized ginger with the sweetness of pears, making it a perfect winter afternoon snack.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200 g) sugar
- 1 stick (1/2 cup / 115 g) unsalted butter, melted and cooled
- 1/3 cup plus 2 tablespoons (100 ml) milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup diced pear
- 1/3 cup crystallized ginger, chopped
Instructions
Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch (23 x 13 cm) loaf pan and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, whisk the sugar, melted butter, buttermilk, eggs, and vanilla extract until smooth and well blended.
Use a wooden spoon to fold the wet mixture into the dry ingredients until just combined. Add the chopped pear and crystallized ginger, folding gently to distribute evenly without overmixing.
Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, loosely cover it with foil for the final 15 minutes.
Let the cake cool in the pan on a wire rack. Once cooled, invert onto a plate and slice.
Store wrapped in the refrigerator for up to 3 days. Serve slightly warmed or at room temperature.
Notes
The cake is best enjoyed within the first two days of baking. Consider experimenting with other mix-ins like apples and walnuts or cranberries and pistachios. Store in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 12
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 50