This dessert recipe is incredibly simple and adaptable—you can use just about any fruit you have on hand. The combination of pears and ginger is lovely in the wintertime. Come springtime try rhubarb or strawberries. Peaches or blueberries shine in the summer, and apples in the fall. If you don’t love the taste of ginger, substitute an equal amount of cinnamon or 1/2 teaspoon of cardamom. When serving the cake, you can flip it over to show off the fruit or keep it right-side up so the fruit at the bottom is a surprise.
- 1 medium ripe but firm Bartlett pear, peeled, cored and cubed (1/2-inch)
- 2 teaspoons sugar plus 1 cup, divided
- 1 teaspoon lemon juice
- ¾ teaspoon ground ginger
- ¾ cup all-purpose flour
- ¼ cup whole-wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup whole milk
- 4 tablespoons unsalted butter (1/2 stick), melted, plus more for the pan
- Confectioners’ sugar for garnish
- Step 1
Preheat oven to 375°F. Butter a 9-inch round cake pan, line with parchment and then butter the parchment.
Combine pears, 2 teaspoons sugar, lemon juice and ginger in a shallow bowl; toss to coat. Let stand at room temperature to macerate.
Combine all-purpose flour, whole-wheat flour, baking powder, baking soda and salt in a medium bowl. Add the remaining 1 cup sugar and stir. Add milk, stirring just to combine.
Pour melted butter into the prepared pan. Pour the batter into the pan. Do not stir. Using clean hands, lightly place the macerated pears on top of the batter. Do not stir. Drizzle any remaining syrup over the pears.
Bake until the cake is evenly browned and the edges are pulling away from the pan, 35 to 40 minutes. Cool completely in the pan on a wire rack, at least 20 minutes, before serving. Sift confectioners’ sugar over the top, if desired.
9-inch round cake pan; parchment paper
Serving Size: 1 slice Per Serving: 160 calories; protein 2g; carbohydrates 29g; dietary fiber 1g; sugars 20g; added sugar 17g; fat 5g; saturated fat 3g; mono fat 1g; cholesterol 12mg; vitamin a iu 155IU; vitamin b3 niacin 1mg; vitamin c 1mg; vitamin d iu 10IU; folate 26mg; vitamin k 1mg; sodium 296mg; calcium 62mg; iron 1mg; magnesium 9mg; phosphorus 50mg; potassium 65mg; niacin equivalents 1mg; selenium 5mcg.