She Strengthens

Fall’s Crown Jewel: A Show-Stopping Pear Cake

This autumn-inspired dessert is sure to impress your guests with its stunning presentation and indulgent flavors. The best part? It’s surprisingly easy to prepare!

The Magic Begins with Caramel

To create the rich caramel topping, melt butter and brown sugar with crystallized ginger in a cast-iron skillet. Arrange pear halves in the caramel, then top with a warm spice-infused cake batter. The result is a harmonious balance of sweet and savory flavors.

A Cake Fit for the Season

This moist and flavorful cake is perfect for serving alongside other seasonal favorites, such as pumpkin and apple pie, or as a delightful finish to a weeknight dinner of roasted pork tenderloin.

Ingredients:

• 2 sticks unsalted butter, at room temperature
• 1 cup packed dark brown sugar
• 1/3 cup finely chopped candied or crystallized ginger
• 2 pounds firm but ripe Bosc pears (about 4 medium pears), peeled, halved lengthwise, and cored
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup whole milk, at room temperature

Let’s Get Started!

Step 1: Prepare the Caramel

Heat the oven to 350°F and arrange a rack in the middle. Melt 1 stick of butter in a cast-iron skillet over medium heat. Add the brown sugar and chopped ginger, whisking occasionally, until the mixture bubbles, about 4 minutes. Arrange the pear halves in the skillet, then set aside.

Step 2: Mix the Cake Batter

Whisk together the flour, baking powder, baking soda, salt, cinnamon, and ground ginger in a large bowl. In a separate bowl, beat the remaining stick of butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs and vanilla, beating until incorporated. Alternate adding the flour mixture and milk, mixing until smooth.

Step 3: Assemble and Bake

Dollop the batter over the pears, smoothing it into an even layer. Bake until the top and edges are golden brown, about 30-35 minutes.

The Grand Finale

Transfer the skillet to a wire rack and let it cool for 20 minutes. Run a thin knife around the perimeter of the skillet, then invert the cake onto a large serving platter. Cut into wedges and serve, enjoying the oohs and aahs from your guests!