This Pear Ginger Cake with Homemade Caramel Drizzle is the ultimate cozy recipe for me. If you’re looking for another Thanksgiving dessert, or really any fall recipe that isn’t pumpkin, this one is it. It’s so easy to make, comes together in one bowl, and is deliciously moist and soft from the high amount of fresh Bosc pears in it. The addition of fresh ginger root really brightens the cake, while warm spices like cinnamon, clove and allspice remind you that this pear cake is meant for cozy nights in and lazy baking.
When it comes to a pear cake, this really can’t be beat. Serve it with a scoop of vanilla ice cream and the homemade caramel drizzle and taste heaven. I know I say that a lot, but it’s always true. <3
Table of contents
First, why pear and ginger?
This Pear Ginger Cake is important to me because I feel like during fall and the holidays, we get lost among apples, pumpkin, cranberries, citrus and all of the poor pears get forgotten on the wayside. And pears are DELICIOUS. They aren’t as sharp as apples, and they have a subtle sweetness that I think goes perfectly with fresh ginger root. This recipe is a love letter to the humble pear and the perfect way to use them if you have some unripe ones sitting around!
Tools you’ll need for this recipe
This recipe is a one-bowl cake, so it’s pretty easy on the tools, but here are just a few that might help when you make this cake!
- A whisk – I’m keeping it easy – you don’t need a lot of heavy mixing for this cake, so a whisk is perfect! Any electric mixer or stand mixer might build up too much gluten in the mix, leading to a tough cake, so I recommend sticking with just a whisk here!
- Parchment paper – If you watch my TikToks (which you should, they are so fun!) you know I am a huge fan of parchment paper. It keeps your pans clean, it is the perfect way to create a non-stick surface, plus it is the best for any kind of baking. A lot of times when you don’t have a nonstick pan, you need to spray or grease a tin to make sure nothing sticks, but even that greasing can mess. To play it safe, I recommend stocking up on some parchment paper in the kitchen.
- Cooling rack – A cooling rack is an essential piece of baking equipment if you ask me, and not just for this recipe! The reason is, when you take anything out of the oven, the recipe continues to cook even when it is out of the oven’s heat. This is because of the residual heat from the pan. So when you move the cake to a cooling rack, you minimize this aspect of the baking process and have more control over how the cake bakes. It also helps retain so much moisture. You can find my favorite cooling rack here.
- Kitchen scale – Ok, ok, I’m not going to rant about this any longer, but you know I love grams! For the best results in any baking recipe, you gotta switch to measuring ingredients by weight (or at least try to!) I’ve listed out cups and grams in the recipe, but here’s a great (and affordable) kitchen scale if you think you are ready to invest.
Ingredients for this Pear Ginger Cake
This cake is perfect because it is so simple. The ingredients are straightforward, and in their fresh state, they really sing. Here is everything you’ll need for this pear cake:
- 4 large eggs
- 2 medium Bosc pears, unripe, 275 grams, plus a few extra slices for topping
- 1-inch knob of fresh ginger peeled
- 1 cup neutral oil, such as canola or vegetable oil, 200 grams
- 1 cup white sugar, 220 grams
- 1 cup dark brown sugar lightly packed, 135 grams
- 2 cups all-purpose flour, 280 grams
- 2 teaspoons baking powder
- 1 teaspoon Diamond Crystal kosher salt, use half if using Morton’s
- 1 teaspoon ground cinnamon
- 1/2 teaspoon each of allspice and clove
How to make this cake
The preparation of this cake can be summarized into just one paragraph – it’s a quickie cake that just requires a lot of baking time! Here is the step-by-step breakdown of baking this cake:
- Preheat the oven to 350°F.
- First, whisk the eggs in a large bowl. Use a microplane to grate in the pear and the ginger root. The pear should look like applesauce. Add in the oil and sugars and whisk until smooth.
- In another small bowl, whisk together the flour, baking powder, salt and spices. In two rounds, add this to the wet ingredients, whisking until smooth.
- Prepare a 9″ circular cake pan with either grease or parchment paper. Pour in the batter.
- Cut any leftover pear into slices and place gently on top of the batter. Bake at 350°F for 55-60 minutes, or until the cake is deeply golden and you can insert a toothpick and it comes out clean!
What is the best way to prepare a 9″ circular cake pan?
This is a great question because for everyone it is different! I’ve found the best, and easiest, way to prepare a 9″ baking dish is to line the bottom with a circle cut of parchment paper. Once that is in place at the bottom of your pan, spray the sides lightly with a spray oil such as Pam.
No need to flour the edges, I feel like that leads to a messy cake. At least for this pear ginger cake, those tips should leave you set!
Can I use another kind of fruit for this recipe?
The only fruit I have tested that works equally in this recipe is apples, otherwise, I’d advise against using other fruits for this recipe. If you do want to get really creative, I have a beet cake recipe that is similar, but that’s over there on the vegetable side!
Other FAQ
Absolutely! Just like other cakes, this keeps fantastically in the fridge or freezer.
The best way to store a cake is to wrap it tightly in cling wrap and store it in the fridge. It will keep in the fridge for up to a week and in the freezer for up to 6 months. Let it come to room temperature before serving.
You definitely don’t have to! I have more info on how to make the homemade caramel in the recipe box below, but store-bought caramel can be just as delicious. 🙂
Looking for other baking projects?
Here are a few that people are loving on the blog!
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And that’s everything for this Pear Ginger Cake with Homemade Caramel!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Pear Ginger Cake
Ingredients
- 4 large eggs
- 2 medium bosc pears, unripe 275 grams, plus a few extra slices for topping
- 1 inch knob of fresh ginger peeled
- 1 cup neutral oil, such as canola or vegetable oil 200 grams
- 1 cup white sugar 220 grams
- 1 cup dark brown sugar lightly packed, 135 grams
- 2 cups all-purpose flour 280 grams
- 2 teaspoons baking powder
- 1 teaspoon Diamond Crystal kosher salt use half if using Morton’s
- 1 teaspoon ground cinnamon
- 1/2 teaspoon each of all spice & clove
For the optional caramel sauce
- 1/2 cup granulated sugar 110 grams
- 2 tablespoons water
- 3 tablespoons salted butter cut into pieces
- 1/4 cup heavy cream
- Pinch of salt
Instructions
- Preheat the oven to 350°F.
- First, whisk the eggs in a large bowl. Use a microplane to grate in the pear and the ginger root. The pear should look like applesauce. Add in the oil and sugars and whisk until smooth.
- In another small bowl, whisk together the flour, baking powder, salt and spices. In two rounds, add this into the wet ingredients, whisking until smooth.
- Prepare a 9" circular cake pan with either grease or parchment paper. Pour in the batter.
- Cut any leftover pear into slices and place gently on top of the batter. Bake at 350°F for 55-60 minutes, or until the cake is deeply golden and you can insert a toothpick and it comes out clean.
Optional caramel drizzle:
- While the cake is baking, you can prepare the optional caramel drizzle.
- Add the sugar and water to a pan or sauce pot. Put the pan on medium heat and give the mixture a swirl. Let it heat up, undisturbed, until the sugar is fully melted and the mixture is bubbling slightly. This will take about 4-5 minutes.
- Use a spatula to brush down the edges and then allow the sugar to continue to cook, undisturbed, until it starts to turn slightly golden like honey.
- Then whisk in the butter one small piece at a time, stirring to combine.
- When the butter is fully combined, remove the pan from the heat and pour in the cream. Continue whisking quickly until a thick caramel forms.
- Whisk in the salt and pour into a bowl to cool for 5-10 minutes. You can use this on the cake, and of course store any leftovers in a jar for later!
I have read this post. Its so nice and very informative! thanks for sharing! Your website and blog is awsome!!!
Great recipe! Made this GF (for my mom) and DF (for me). I subbed almond flour for the flour and dairy free butter / heavy cream for the caramel. It worked really well! The cake didn’t quite puff up as much but it was very moist and tasty. The almond flour gave it a breakfast-y vibe which I loved🙌🏻 Can’t wait to make it again😊
Hiya. Looks yum! Has anyone made this with JustEgg instead of eggs? Thanks!
Omg! It worked! It worked! It is soooo good! I used 3/4 cup + 1 tablespoon of JustEgg to replace the 4 large eggs. It’s like a chai-pear magical love affair of a cozy flavor parade paradise x10!!!! I cannot adequately express how happy I am about this cake!! I placed all the pear slices in the center to make a sort of flower shape, but that was the wrong move… too much weight or moisture in one spot, so the center sunk a little. That’s ok because OMG, it is so good! I also attempted a vegan caramel sauce, but it’s not needed–it is sweet and moist enough as is! Love it!!!!
This is amazing and so good to know!! I’m so glad you liked it and I’ll add the vegan adjustment to the recipe notes 🙂
Delicious!!!! Will make again. Moist and flavourful.
I made this cake only 3hrs ago and my boyfriend I have successfully eat through nearly half of it. I have also just messaged my mum (who’s a baker), that I have found our new favourite Christmas cake recipe. This was the easiest thing I have ever made and it is deeeeeelicious!!
Omg this make me so happy! I’m so so thrilled you liked it!
Can’t wait to make this–if using ground ginger, how much should I use? Many thanks!!
I’d recommend about 1 tsp!
Im so excited to make this for Thanksgiving. Quick question– does the caramel sauce get stored in the fridge? Thank you!
It can be stored in the fridge or at room temperature, just be sure to microwave/reheat it before use, that will help thin it out again!
Cannot wait to eat this gorgeous cake. As someone who does not like the traditional Thanksgiving pie desserts, this is a perfect alternative.
Absolute perfection! Made it this morning and I don’t think it is going to make it to dinner tomorrow! I was nervous the middle wasn’t cooked through, so I cut a teeny slice out (just to check, mind you), and yep, it was cooked, and it was delicious. I may have to make another one tomorrow! Thank you for sharing such a lovely recipe.
I’m so thrilled you liked it!! Happy holidays 🙂
Peel the pears or leave the skin on?
Leave the skin on is perfect!
Literally just finished my first slice of this and had to sprint to write this….this cake is SO GOOD. It’s flavorful and warming and the texture is fantastic. I added a little less sugar (around 300g in total for both white and brown) and it was perfect for me. I’m so excited for the days ahead when I can eat the rest 🙂
Thank you so much for taking the time to come back and leave such a kind rating and review! I’m so glad you liked the recipe <3
Made this for Thanksgiving last week and everyone couldn’t stop talking about how amazing it was! Even by the end of the long weekend it was moist and delicious! I replaced the eggs with psyllium husk powder (1 tsp + 3 tbsp water) and it came out perfectly! This is for sure going to be a staple!
I made this cake for thanksgiving and absolutely loved the flavor combination. Unfortunately, the mandolined pear garnish messed with the cook time of the cake. It kept the center too moist, so to get the center done, the edges ended up dry. I will definitely make the cake again without the pears on top!
I made this cake yesterday and I already know I’ll make it again in a week for my mom’s birthday. Delicious!! I did struggle with getting the center cooked completely – possibly from the moisture of the fresh pears? I may omit the pear garnish ( it does look so beautiful cooked into the cake though. ) and opt for some fresh slices arranged in a similar pattern after it’s cooked through.
Thank you for such a special recipe.
Hi what could I use instead of Egg? (Do not have access to JustEgg)
I haven’t personally tested it with flax egg, but that’s always my next recommendation!