Shelly's Recipe

PEAR CAKE WITH GINGER CREAM

Category: Cakes

1 cup flour
1/2 tsp baking powder
3/4 tsp ground ginger
1/4 tsp salt
7 tbsp unsalted butter, 6 tbsp softened but still cool, 1 tbsp melted
2/3 cup packed light brown sugar plus 2 additional tbsp
2 large eggs
1 tsp minced fresh ginger
1 cup heavy cream
1 (15-oz) can pear halves in syrup, drained and cut into 1/4-inch slices
1 tbsp confectioners sugar

Preheat oven to 350.

Whisk flour, baking powder, 1/2 tsp ground ginger, and salt together in medium bowl. Beat 6 tbsp butter and 2/3 cup brown sugar with electric mixer at medium speed until pale and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated. Beat in fresh ginger and 1/4 cup cream until incorporated. Reduce speed to low and add dry ingredients in two batches.

Pour batter into greased 9-inch cake pan. Arrange pear slices in fan-shaped pattern on top of batter and lightly press slices into batter. Scatter remaining 2 tbsp brown sugar on top of pears and drizzle with 1 tbsp melted butter. Bake until toothpick inserted in center of cake comes out with a few crumbs attached, 35 to 40 minutes. Let cake cool in pan for 10 minutes, invert onto cutting board, and invert again onto wire rack to finish cooling.

When ready to serve, whip remaining 3/4 cup cream, confectioners sugar, and remaining 1/4 tsp ground ginger to soft peaks. Slice cake and serve with whipped cream.

Make Ahead: This cake tastes better if made a day in advance. Just wrap tightly in plastic and store at room temperature. Whip the cream close to serving time.