gingerbread pear cake
I was going to bring this to a class session/potluck at my professor’s house* but didn’t because I could not get over the shame of accidentally omitting one of the ingredients (buttermilk). The result wasn’t at all inedible, but I ended up being the jackass who showed up empty handed. Luckily nutrition students are reliably excellent, considerate, and forgiving potluck participants, so the absence of this cake was no big deal and all the food was delicious.
*I am still in awe of said professor, her home, her garden, and the fact that she and other instructors let a bunch of grubby grad students into their living rooms every year.
(adapted from Epicurious)
1 1/2 cups flour (I used 1/2 cup whole wheat pastry flour and 1 cup all-purpose flour)
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/4 teaspoon ground white pepper
1/4 teaspoon salt
1 stick unsalted butter
1/4 cup buttermilk
1/2 cup packed dark brown sugar
1/4 cup blackstrap molasses
3 large eggs
2 tablespoons grated fresh ginger
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, white pepper, and salt.
Beat together brown sugar and butter with an electric mixer until combined. Beat in molasses. Add eggs one at a time, beating well. Beat in flour mixture at low speed until just combined. Add buttermilk and ginger, beating just until smooth. Pour into cake pan.
Peel and core pears and cut each into 8 slices. Arrange in batter. Bake until a wooden pick inserted into center comes out clean, about 35 minutes. Cool slightly before serving. I like mine with a little dollop of sweetened whipped cream.
