Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup peeled and diced ripe pears (about 2 medium pears)
- 1/4 cup chopped crystallized ginger (optional)
- 1/2 cup buttermilk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
- In a separate small bowl, combine the buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced pears and crystallized ginger (if using).
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Serve plain, dusted with powdered sugar, or with a dollop of whipped cream or vanilla ice cream.
Notes
- For a richer flavor, use brown sugar instead of granulated sugar.
- You can substitute apples for pears.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: PT20M
- Cook Time: PT35M
- Category: Cakes
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g