Pear Gingerbread Cake

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Pear Gingerbread Cake Author: Weaver’s Orchard Cook time: 35 mins Total time: 35 mins Serves: 6-8 servings


  • Pear Top:
  • 3 Tbsp. melted butter
  • 1/3 c. packed browned sugar
  • 2 Tbsp. maple syrup
  • 2 medium pears, peeled and sliced thinly
  • Cake:
  • 1/4 c. half and half
  • 1/4 c. whole or 2% milk
  • 2 Tbsp. apple cider vinegar
  • 1 large egg
  • 1/2 c. brown sugar
  • 1/3 c. molasses
  • 1/4 c. butter, melted
  • 1 1/4 c. flour
  • 3 tsp. cinnamon
  • 11 1/4 tsp. baking soda
  • 2 tsp. ground ginger
  • 1/2 tsp. freshly grated ginger
  • 1/2 tsp. ground clove
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt
  • Spiced Whipped Cream (Optional)
  • 1 c. heavy whipping cream
  • 1/2 tsp. vanilla extract
  • 2 1/2 Tbsp. powdered sugar
  • 1/4 tsp. ground cinnamon
  • pinch of nutmeg
  • pinch of ginger


  1. Preheat oven to 350. In a small saucepan, melt butter over medium heat until it begins to brown. Stir in maple syrup, as you see butter browning, for 1 minute and turn off heat. Add in brown sugar and stir until dissolved using plastic or silicone whisk/spatula.
  2. Arrange sliced pears into the bottom of a 9″ pan that has been greased. Note: the way you arrange your pears will be seen at the top of your cake. Try something fun like a flower, or spiral pattern. There shouldn’t be too many extra pears, so feel free to discard excess pear slices, eat them, or dice them up and add into cake batter.
  3. For the cake; mix milk and vinegar and let sit for 5-10 minutes to create a simple buttermilk.
  4. In a large bowl, beat egg and mix in brown sugar, molasses, melted butter, and milk mixture until well blended and smooth. In another bowl, whisk dry ingredients: flour, cinnamon, baking soda, ginger, salt, clove, and nutmeg. Slowly add molasses mixture into dry ingredients. Carefully spoon over pears.
  5. Bake for 25-35 minutes until a toothpick comes out clean.
  6. If making whipped cream topping, combine ingredients in bowl and whip together using a stand or hand mixer. Keep ingredients as cold as possible prior to mixing cream and you may even want to consider sticking the bowl in the freezer 5 minutes or so prior to serving the cake. Allow the cake to cool for 10 minutes and then flip upside down onto your serving platter. If serving with whipped cream, dollop, pipe or place on the side however you would like and enjoy.