Boldly spiced and subtly sweet, this snacking cake is perfect for afternoon tea on a chilly fall day.
Prep Time 15minutes
Cook Time 35minutes
Total Time 50minutes
Servings 19x9-inch cake
Author Alana Chernilla - from The Homemade Kitchen
8Tablespoonsunsalted butterplus additional for the pan
1/2cupLyle's Golden Syrupor honey (I used honey)
1/2cuppacked light brown sugarI used organic muscavado
2Tablespoonsground gingerI used half fresh, half dried
1cupplain whole-milk yogurt
2Bosc pearspeeled and cut into 1/4-inch slices
Preheat the oven to 350F. Grease a 9-inch square or equivalent pan.
In a small sacuepan, melt together the butter, syrup, and brown sugar over low heat. Gently stir to combine as the mixture melts. Set aside.
In a medium mixing bowl, whisk together the flour, salt, baking soda, ginger, cloves, cinnamon, and nutmeg. Pour the butter mixture into the flour mixture and combine with a few strokes of a wooden spoon, taking care not to overmix.
In a small bowl, whisk together the egg and yogurt. Add the egg mixture to the batter, and gently combine. Transfer the batter to the prepared pan.
Lay the pears on top of the batter in a pinwheel shape. Bake until a toothpick or cake tester comes out clean when inserted into the cake, 30 to 35 minutes
Store tightly wrapped at room temperature. This cake gets better on the second and even third day. Wisely, Alana calls for a 9x9 inch pan. I only had 8x8 and the baking temperature was longer than usual, which made the edges of the cake dry out slightly. Go with 9x9!