Sticky Pear and Ginger Cake

A warmly spiced, moist cake bursting with juicy diced pears and chewy bits of crystallized ginger—this rustic dessert is pure autumn in every bite. With a tender crumb from buttermilk, deep flavor from ground ginger and cinnamon, and a sticky-sweet richness from brown sugar, it bakes up golden and fragrant, then cools into a cozy treat perfect for tea time, brunch, or dessert.

Why You’ll Love This Recipe

This isn’t just another spice cake—it’s a hug on a plate. Inspired by classic British traybakes and American harvest flavors, this pear and ginger combo delivers the perfect balance of sweet and zesty. The fresh pears melt into the batter as they bake, creating pockets of jammy tenderness, while the crystallized ginger adds a spicy kick that lingers pleasantly.

Perfect for:

• Fall baking and holiday gatherings
• Afternoon tea or coffee breaks
• Fans of carrot cake, banana bread, or apple spice cake
• Using up ripe fruit before it goes bad

 

Ingredients

For the Fruit Base

• 2 medium ripe pears, peeled, cored, and diced (~1½ cups)
• 1 tbsp lemon juice (to prevent browning)

For the Dry Ingredients

• 1 cup (120g) all-purpose flour, spooned & leveled
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground ginger
• ½ tsp ground cinnamon

For the Wet Ingredients & Batter

• ½ cup (1 stick / 115g) unsalted butter, softened to room temperature
• 1 cup (200g) packed brown sugar (light or dark)
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• ½ cup (120ml) buttermilk, room temperature

For Texture & Flavor Boost

• ¼ cup (35g) crystallized ginger, finely chopped

✅ Optional Add-Ins:

• ⅓ cup chopped walnuts or pecans
• Zest of 1 lemon (brightens flavor)

Step-by-Step Instructions

1. Preheat Oven & Prep Pan

• Preheat oven to 350°F (175°C).
• Lightly grease a 9-inch round cake pan with butter or nonstick spray, then dust with flour—or line the bottom with parchment paper.

2. Prep the Pears

In a small bowl:

• Toss diced pears with lemon juice to keep them fresh and prevent oxidation. Set aside.

3. Mix Dry Ingredients

In a medium bowl:

• Whisk together flour, baking powder, baking soda, salt, ground ginger, and cinnamon until no lumps remain.

Set aside.

4. Cream Butter & Sugar

In a large bowl using an electric mixer or stand mixer:

• Beat softened butter and brown sugar on medium speed 3–5 minutes, until light, fluffy, and pale in color.

5. Add Eggs & Vanilla

• Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
• Mix in vanilla extract.

6. Alternate Dry & Wet Mixtures

With mixer on low:

• Add dry ingredients and buttermilk in stages:
  • Start with ⅓ dry mix
  • Then ½ buttermilk
  • Then ⅓ dry
  • Then ½ buttermilk
  • Finish with remaining dry

Mix just until combined—do not overmix.

7. Fold in Pears & Crystallized Ginger

• Gently fold in pear mixture and chopped crystallized ginger using a spatula.
• Stir only until evenly distributed—don’t crush the fruit.

8. Pour & Bake

• Transfer batter to prepared pan. Smooth the top with a spatula.
• Bake 40–45 minutes, until:
  • Top is deep golden brown
  • A toothpick inserted in center comes out clean (a few moist crumbs are fine)
  • Edges pull slightly away from the pan

9. Cool & Serve

• Let cool in pan 10 minutes, then run a knife around edges and transfer to a wire rack.
• Cool completely before slicing for clean cuts—or enjoy slightly warm with a pat of butter.

Serve:

• Plain or dusted with powdered sugar
• With whipped cream or vanilla ice cream
• Alongside coffee, chai, or spiced cider

You Must Know

• Use ripe pears —underripe ones lack sweetness and moisture.
• Don’t overmix —gluten development = tough cake.
• Cool before slicing —warm cake may crumble.
• Tastes better the next day! Flavors deepen and texture firms up.
• Freezer-friendly —cool completely and freeze up to 3 months.

Storage Tips

• Store cooled cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
• Wrap tightly and refrigerate for longer freshness.
• Freeze whole or sliced: Wrap in plastic + foil; thaw at room temp before serving.

Ingredient Substitutions

Serving Suggestions

• Serve family-style on a wooden board with butter.
• Great for potlucks—bring the whole loaf!
• Double the batch and freeze half for future comfort.
• Pack in lunchboxes (reheat safely).

Cultural Context

Rooted in English farmhouse baking and American fall traditions, this recipe celebrates how simple ingredients—fruit, spice, sugar, and butter—can become something deeply satisfying. Found at harvest tables, creative kitchens, and seasonal celebrations alike, it honors the joy of turning abundance into art.

Pro Tips

• Double the recipe? Yes—perfect for gifting. Bake two cakes.
• Want more spice? Add nutmeg, allspice, or cardamom to the dry mix.
• Make ahead: Batter can rest 30 mins before baking—flavors meld.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use canned pears?
A: Technically yes—but drain and chop well. Fresh pears give better texture and flavor.

Q: Why did my cake sink in the middle?
A: Likely underbaked or too much liquid. Ensure full cooking time and measure accurately.

Q: Is this gluten-free?
A: Only if using certified GF flour blend.

Q: Can I make muffins instead?
A: Absolutely! Fill lined tins ¾ full. Bake at 350°F for 18–22 mins.

Q: Can I air fry leftovers?
A: Not the whole cake—but reheat slices at 350°F for 6–8 mins.

Allergy Information

Contains: dairy (butter, buttermilk), eggs, wheat.
Gluten-free option: Use certified GF flour.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed sugars and spices.

Nutrition Facts (Per Slice – Approximate)

Based on 8 servings

• Calories: 260
• Fat: 10g
• Saturated Fat: 6g
• Carbohydrates: 40g
• Fiber: 2g
• Sugar: 24g
• Protein: 3g
• Sodium: 280mg

This cake doesn’t shout. It emerges golden from the oven, fragrant and inviting, saying everything a great treat should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with pear, passion, and someone who says, “Let’s make it together.”