Boldly spiced and subtly sweet, this snacking cake is perfect for afternoon tea on a chilly fall day.
Course Desserts
Cuisine American, British
Keyword Baking, Cake, gingerbread
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 19x9-inch cake
Calories 3105kcal
Author Alana Chernilla - from The Homemade Kitchen
Ingredients
8Tablespoonsunsalted butterplus additional for the pan
1/2cupLyle's Golden Syrupor honey (I used honey)
1/2cuppacked light brown sugarI used organic muscavado
2cupsall-purpose flour
1/2teaspoonkosher salt
1teaspoonbaking soda
2Tablespoonsground gingerI used half fresh, half dried
1/2teaspoonground cloves
1teaspoonground cinnamon
1/4teaspoongrated nutmeg
1large egg
1cupplain whole-milk yogurt
2Bosc pearspeeled and cut into 1/4-inch slices
Instructions
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.
8 Tablespoons unsalted butter, 1/2 cup Lyle's Golden Syrup, 1/2 cup packed light brown sugar
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.
1 large egg, 1 cup plain whole-milk yogurt
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
2 Bosc pears
Notes
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!