Friday, February 4, 2011

Test: Dark Gingerbread Pear Cake

Today is K&K Test Kitchen's 1st birthday and it also happens to be another co-worker's birthday. Since I've promised everyone on my team treats for their birthday, and treats of their choice (well sort of...), I am on the hook to bring in something delicious. This particular fellow said something about ginger and about "not too sweet." The result: Dark Gingerbread Pear Cake from Epicurious (originally in Gourmet in Oct. 2008).

Dark Gingerbread Pear Cake
from Gourmet via Epicurious

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon ground allspice
1/4 teaspoon salt
1 stick unsalted butter
1/4 cup water
1/2 cup packed dark brown sugar
1/2 cup molasses (not robust or blackstrap)
3 large eggs
1/4 cup grated peeled ginger
1 1/2 Bosc pears

Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch cake pan, knocking out excess.
Whisk together flour, baking soda, cinnamon, allspice, and salt.

Melt butter with water.

Beat together brown sugar and molasses with an electric mixer until combined. Add eggs 1 at a time, beating well. Beat in flour mixture at low speed until just combined. Add butter mixture and ginger, beating just until smooth. Pour into cake pan.

Peel pear and cut into 3/4-inch pieces. Scatter over batter. Bake until a wooden pick inserted into center comes out clean, about 35 minutes. Cool slightly.

1 comment:

  1. Yummy, I wish I had a piece of this. I may have to try this recipe out!


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