Sticky Pear Ginger Cake Recipe

If you are searching for a cake that feels like a warm hug and brings a delightful blend of comforting spices and fruity sweetness, this Sticky Pear Ginger Cake Recipe is exactly what you need. Picture soft, juicy pears caramelized with syrup resting on top of a tender, warmly spiced ginger-infused cake. It’s an absolute showstopper that combines simple ingredients into a luscious treat that everyone will adore, making it a perfect centerpiece for cozy gatherings or a special weekend baking project.

Ingredients You’ll Need

Each ingredient in this Sticky Pear Ginger Cake Recipe plays an essential role in building layers of flavor, texture, and moistness, while also keeping the recipe accessible and straightforward for any home baker.

• 2 ripe pears, peeled, cored, and sliced: These provide juicy sweetness and a tender fruit layer that caramelizes beautifully.
• 1/4 cup maple syrup or golden syrup: Adds rich, sticky sweetness that enhances the pears’ natural flavor and creates that signature glaze.
• 1/2 cup unsweetened applesauce: Acts as a moistening agent and subtle sweetener, keeping the cake delightfully soft.
• 1/2 cup brown sugar (or coconut sugar): Offers deep caramel notes and complements the spices perfectly.
• 1/2 cup plant-based milk (such as almond or oat): Keeps the cake moist and tender while making it dairy-free.
• 1/3 cup neutral oil (like sunflower or grapeseed): Contributes to the cake’s moist crumb without overpowering any flavors.
• 1 tbsp ground ginger: Brings warmth and a gentle spicy kick, the heart of the cake’s aromatic profile.
• 1 tsp ground cinnamon: Adds depth and sweetness to balance the ginger’s spice.
• 1/4 tsp ground cloves: Provides a subtle, fragrant warmth that rounds out the spice blend beautifully.
• 1/4 tsp salt: Enhances all flavors and keeps the sweetness from becoming cloying.
• 1 tsp vanilla extract: Lends a mellow sweetness that harmonizes with the spices and fruit.
• 1 1/2 cups all-purpose flour (can sub gluten-free blend): The foundation for the cake’s structure and crumb, adaptable for different dietary needs.
• 1 tsp baking soda: Ensures the cake rises perfectly with a tender texture.
• 1 tbsp apple cider vinegar: Reacts with the baking soda to create lift, and adds a subtle tang that highlights the fruitiness.

How to Make Sticky Pear Ginger Cake Recipe

Step 1: Prepare Your Pan and Pears

Start by preheating your oven to 350°F (175°C). Lightly grease an 8-inch cake pan and line the bottom with parchment paper to prevent sticking. Then, arrange the sliced pears in a fan pattern or a single layer across the bottom of the pan. Drizzle the maple or golden syrup evenly over the pears to create that deliciously sticky and caramelized base layer that will end up on top when inverted.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the unsweetened applesauce, brown sugar, plant-based milk, neutral oil, ground ginger, cinnamon, cloves, salt, and vanilla extract until the mixture is smooth and fragrant. This blend brings the signature warm and spicy character that makes this cake so special.

Step 3: Combine the Dry Ingredients

Sift the all-purpose flour and baking soda into the wet mixture to avoid any lumps. Gently fold the mixture until just combined – be careful not to overmix, or your cake might lose its tender crumb. Finally, stir in the apple cider vinegar just before pouring the batter over the pears.

Step 4: Bake and Invert

Pour the batter evenly over the pears and bake in your preheated oven for 35 to 40 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes before carefully inverting it onto a serving plate. The sticky pear layer will now be gloriously displayed on top.

How to Serve Sticky Pear Ginger Cake Recipe

Garnishes

This cake shines on its own but is spectacular when topped with a dollop of vegan whipped cream or a scoop of vanilla ice cream. A sprinkle of chopped toasted walnuts or pecans adds a lovely crunch that contrasts with the sticky softness. Fresh thyme or a light dusting of powdered sugar can elevate the presentation and add subtle herbal notes or sweetness.

Side Dishes

For an indulgent treat, serve this Sticky Pear Ginger Cake alongside a cup of spiced chai tea or a bold black coffee to complement the warming spices. A simple fruit salad with citrus segments or a tangy compote can also balance the cake’s sweetness and spice beautifully.

Creative Ways to Present

Consider serving individual slices on rustic wooden boards with fresh pear slices fanned out beside each piece to echo the cake’s centerpiece ingredient. You could also drizzle a little extra maple syrup or a vegan caramel sauce around the plate for a decadent, restaurant-style touch.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Sticky Pear Ginger Cake Recipe in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. This keeps the cake moist and delicious, though the pear topping is best enjoyed fresh.

Freezing

You can freeze this cake by wrapping it tightly in plastic wrap and then placing it in a freezer-safe container or bag. Freeze for up to 2 months. When you’re ready, thaw it overnight in the fridge and bring it to room temperature before serving.

Reheating

To gently revive the cake’s warmth and softness, reheat slices in a microwave for about 15-20 seconds or in a low oven (around 300°F/150°C) for 10 minutes. This will help rejuvenate the sticky pear topping and soften the crumb beautifully.

FAQs

Can I use fresh ginger instead of ground ginger?

Fresh ginger has a sharper, more pungent flavor. If you want to use it, finely grate about 1 to 1 1/2 tablespoons. Keep in mind this might give the cake a punchier taste, so adjust according to your preferred spice level.

Is it possible to make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that can be used cup-for-cup. This way, everyone can enjoy the sticky pear and ginger goodness without compromise.

What is the role of apple cider vinegar in this recipe?

Apple cider vinegar reacts with the baking soda to help the cake rise and achieve a light, fluffy texture. It also adds a subtle tang that balances the sweetness, enhancing the overall flavor.

Can I substitute the pears with another fruit?

Pears work wonderfully because they hold their shape and caramelize nicely. However, you could experiment with apples or firm peaches for similar results, but the baking time and texture might vary slightly.

How do I prevent the cake from sticking to the pan?

Greasing the pan well and lining the bottom with parchment paper is key. This ensures your cake releases easily when you invert it, preserving that stunning sticky pear topping layer.

Final Thoughts

This Sticky Pear Ginger Cake Recipe is one of those magical desserts that combines comfort, warmth, and a bit of elegance all in one bite. It’s a wonderful way to celebrate seasonal fruit and spices, and I truly hope you find as much joy in baking and sharing it as I have. Trust me, once you try it, this cake will become a beloved favorite that your friends and family will ask for again and again.

Sticky Pear Ginger Cake Recipe

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3.8 from 64 reviews

• Author: admin
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This Sticky Pear Ginger Cake is a moist and flavorful vegan dessert that combines the natural sweetness of ripe pears with warm spices like ginger, cinnamon, and cloves. The cake features a sticky fruit layer baked at the bottom, which becomes a deliciously caramelized topping when inverted. Made without eggs or dairy, it uses plant-based milk, applesauce, and oil for a tender crumb, making it perfect for those seeking a comforting, plant-based treat.

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Ingredients

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Fruit Layer

• 2 ripe pears, peeled, cored, and sliced
• 1/4 cup maple syrup or golden syrup

Cake Batter

• 1/2 cup unsweetened applesauce
• 1/2 cup brown sugar (or coconut sugar)
• 1/2 cup plant-based milk (such as almond or oat)
• 1/3 cup neutral oil (like sunflower or grapeseed)
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour (can substitute gluten-free blend)
• 1 tsp baking soda
• 1 tbsp apple cider vinegar

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round or square cake pan and line the bottom with parchment paper to prevent sticking.
2. Arrange Pears and Drizzle Syrup: Lay the sliced pears in a fan shape or single layer across the bottom of the prepared pan. Drizzle the maple syrup or golden syrup evenly over the pears to create a sticky fruit base.
3. Mix Wet Ingredients: In a large mixing bowl, whisk together the unsweetened applesauce, brown sugar (or coconut sugar), plant-based milk, neutral oil, ground ginger, cinnamon, cloves, salt, and vanilla extract until the mixture is smooth and well combined.
4. Add Dry Ingredients: Sift in the all-purpose flour and baking soda into the wet mixture. Gently fold everything together until just combined, being careful not to overmix to maintain a light texture.
5. Add Vinegar: Stir in the apple cider vinegar just before pouring the batter. This will react with the baking soda to help the cake rise.
6. Assemble and Bake: Pour the batter evenly over the pear slices in the pan. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Cool and Invert: Allow the cake to cool in the pan for about 10 minutes. Then, carefully invert it onto a plate so that the sticky pear layer is now on top, showcasing the caramelized fruit.
8. Serve: Serve the cake warm or at room temperature. For an extra treat, top with vegan whipped cream if desired.

Notes

• You can use coconut sugar instead of brown sugar for a lower glycemic index.
• This cake is naturally vegan and can be made gluten-free by substituting the flour with a gluten-free blend.
• Ensure pears are ripe but firm for optimal texture.
• Serve with vegan whipped cream or plant-based yogurt for extra indulgence.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Western