Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a small bowl, combine all Ginger Pear Topping ingredients. Spread evenly over the bottom of the prepared cake pan.
In a medium bowl, whisk together the Cake Batter flour, baking powder, and salt.
In a separate large bowl, cream together the Cake Batter butter and sugar until light and fluffy.
Beat in the Cake Batter eggs one at a time, then stir in the Cake Batter vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the Cake Batter milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the Cake Batter batter evenly over the Ginger Pear Topping in the cake pan.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before inverting onto a serving plate. Serve warm.
Ingredients
8
1 cup227 gAll-Purpose Flour
1 tsp5 mLBaking Powder
1/4 tsp1.25 mLSalt
1/2 cup113 gUnsalted Butter-softened
3/4 cup150 gGranulated Sugar
22Large Eggs
1/4 cup60 mLMilk
1 tsp5 mLVanilla Extract
1/2 cup113 gUnsalted Butter
1/2 cup100 gBrown Sugar-packed
2 tbsp30 mLFinely Chopped Crystallized Ginger
33Medium Pears-peeled, cored, and sliced
Equipment
9-inch round cake pan
Mixing bowls
Whisk
Electric mixer
Spatula
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a small bowl, combine all Ginger Pear Topping ingredients. Spread evenly over the bottom of the prepared cake pan.
In a medium bowl, whisk together the Cake Batter flour, baking powder, and salt.
In a separate large bowl, cream together the Cake Batter butter and sugar until light and fluffy.
Beat in the Cake Batter eggs one at a time, then stir in the Cake Batter vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the Cake Batter milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the Cake Batter batter evenly over the Ginger Pear Topping in the cake pan.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before inverting onto a serving plate. Serve warm.
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