Ginger-Pear Cake

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Servings: 16 Difficulty: Intermediate
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A moist, spiced cake featuring fresh pears and crystallized ginger, topped with a creamy vanilla yogurt glaze.
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This Ginger-Pear Cake is a delightful autumnal treat that balances the sweet juiciness of shredded pears with the warm, spicy kick of crystallized ginger and nutmeg. The cake itself is incredibly moist, thanks to the combination of brown sugar and yogurt, while the whole wheat flour adds a subtle nuttiness. It’s a perfect dessert for cozy evenings or holiday gatherings. The topping, a simple mix of low-fat vanilla yogurt and more ginger, adds a cool, creamy contrast that cuts through the sweetness. Easy to make with pantry staples, this recipe is a comforting way to enjoy the seasonâÂÂs flavors without excessive richness.

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Ginger-Pear Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 16 Calories: 690.3

Description

This Ginger-Pear Cake is a delightful autumnal treat that balances the sweet juiciness of shredded pears with the warm, spicy kick of crystallized ginger and nutmeg. The cake itself is incredibly moist, thanks to the combination of brown sugar and yogurt, while the whole wheat flour adds a subtle nuttiness. It&# 226;€™s a perfect dessert for cozy evenings or holiday gatherings. The topping, a simple mix of low-fat vanilla yogurt and more ginger, adds a cool, creamy contrast that cuts through the sweetness. Easy to make with pantry staples, this recipe is a comforting way to enjoy the season’s flavors without excessive richness.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC). Spray a 6-cup fluted tube pan or a 13x9x2-inch baking pan with nonstick cooking spray. If using a tube pan, dust with all-purpose flour and tap out excess.
  2. In a large mixing bowl, combine granulated sugar, brown sugar, cooking oil, and egg whites. Stir until well blended and smooth.
  3. In a separate bowl, whisk together all-purpose flour, whole wheat flour, baking soda, and ground nutmeg.
  4. Add the dry ingredients to the wet mixture. Stir just until moistened; the batter will be thick. Do not overmix.
  5. Fold in 2 tablespoons of finely chopped crystallized ginger and the shredded unpeeled pears.
  6. Pour the batter into the prepared pan.
  7. Bake in the preheated oven for 50 to 55 minutes if using a tube pan, or 25 to 30 minutes if using a 13x9x2-inch pan, or until a wooden pick inserted near the center comes out clean.
  8. If using a tube pan, let the cake cool in the pan on a wire rack for 15 minutes before removing. Otherwise, cool completely in the pan.
  9. While the cake cools, prepare the topping by combining low-fat vanilla yogurt and 1 teaspoon of finely chopped crystallized ginger in a small bowl. Cover and chill for several hours.
  10. To serve, slice the cake and dollop each serving with the chilled ginger-yogurt topping. Sprinkle with additional ground nutmeg if desired.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 690.3kcal
% Daily Value *
Total Fat 16.0g25%
Saturated Fat 2.4g12%
Cholesterol 0.0mg0%
Sodium 84.6mg4%
Total Carbohydrate 126.1g43%
Dietary Fiber 3.1g13%
Sugars 69.9g
Protein 12.1g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: ginger, pear, cake, baking, dessert, yogurt, spiced, moist, fall, autumn, holiday, breakfast, snack, fruit, nutmeg, crystallized, glaze, healthy, low-fat
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