Ginger, Cardamon & Pear Cake with Roasted Pears & Crème Fraîche

This cake is the perfect Autumn cake. The whole wheat and spices shouldn't be hidden so I skip the overly sugary glaze and leave it as is serving it with lovely roasted pears and Crème Fraîche or whipped cream. A simple slice for breakfast is just fine too. 

  • 1 cup (2 sticks, 8 oz.) unsalted butter, room temp.
  • 2 cups lightly packed brown sugar (or 1 cup brown & 1 cup coconut or date sugar)
  •  1 1/2 tsp. baking powder
  • 1/2 tsp. fine salt
  • scant 3/4 tsp. cardamon
  • 1/2 tsp. fresh grated nutmeg
  • 1 tsp. ground dry ginger
  • 4 large eggs, room temp.
  • 1/2 cup milk, apple or pear juice, room temp.
  • 1/2 cup minced crystalized ginger
  • 2 1/4 cups (300g or 11 oz.) aerated white whole wheat flour 
  • 1 pear
  • 9- or 10- cup bundt pan, lightly buttered
  • Whipped Crème Fraîche or cream with a touch of sugar or honey

Preheat the oven to 350˚F

In a small bowl, sift the baking powder, salt and spices.

In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter, sugar(s) and spice-baking powder-salt blend at medium speed until smooth and fluffy. Add the minced ginger and blend.

Crack the eggs into a small bowl and add the eggs, one at a time, beating until smooth after each egg. Scrape the sides and bottom of the bowl. Once fluffy,  add the flour, one-third at a time, alternating with milk. Scrape the bottom after each addition and blend just until incorporated.

Place just enough batter into the bottom of the pan to cover the bottom; this will keep the pear chunks from sticking to the pan.

Peel (optional), core, and dice pear then stir pieces into the batter and pour into bundt pan. Level the top with the back of a spoon. 

Bake the the cake until a tester or toothpick inserted in the center comes out clean, 50 minutes to 1 hour and 15 minutes depending on oven and type of pan used. Check often and record how long it takes on your recipe for next time. (wink)

Cool for 10-15 minutes. Gently pull cake away from the sides to loosen the cake. Place a cooling rack over the cake and flip the cake over, gently removing pan. Cool completely.

Roasted Pears

These pears are yummy on their own, see post for Roasted Autumn Pears, Honey, Cardamon & Halvah and they are best served at room temperature baked on the day you plan to serve them. Although, leftovers are always tasty! 

  • 6 firm pears, quartered and seeds removed but stems left on 
  • 1 lemon or orange
  • 2 Tbls. honey  
  • 1/2 tsp. cardamon mixed with 1 Tbls. sugar

Place the fruit on a baking dish that is large enough to give them a little room. Squeeze the lemon or orange juice over fruit and toss to keep the pears from browning. Leave pears cut-side up. They should not be squished together. 

Drizzle with honey and then sprinkle with sugar-cardamon mixture. Let sit on the counter for 30 minutes. Preheat the oven to 425°.

Roast the fruit for 10 to 15 minutes or until coked through when pierced with a knife. They should be slightly colored and not mushy. 

Remove from the oven and cool.