• Cooking Time:
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  • Preparation Time:



  • 1/2 c. (1 stick) butter
  • 3/4 c. light brown sugar
  • 3/4 c. sugar
  • 2 eggs
  • 1 c. mashed very ripe pears (about 2 pears)
  • 1 1/2 T. finely chopped, peeled ginger root
  • 1 t. vanilla
  • 2 c. cake flour
  • 1 t. baking soda
  • 1/2 t. salt
  • 1/2 c. buttermilk
  • 1 c. whipped cream, optional, for garnish
  • 1 ripe pear, peeled and sliced, optional, for garnish


  • 1. Heat the oven to 350 degrees. Cream the butter and sugars until light and fluffy.
  • Add the eggs one at a time, beating until blended.
  • 2. Add the pears, ginger and vanilla and mix. The mixture may look curdled at this point.
  • 3. Sift together the cake flour, baking soda and salt.
  • Add the flour mixture to the pear mixture alternately with the buttermilk, beginning and ending with the flour mixture.
  • Beat until blended, scraping the sides of the bowl as needed. Be careful not to over mix.
  • 4. Pour the batter into a greased and floured 9-inch round cake pan with a removable bottom or a springform pan.
  • Bake until a skewer inserted in the middle comes out clean, about 45 to 50 minutes.
  • Cool in the pan for 15 minutes, then remove the cake to a cake plate.
  • Serve with whipped cream and pear slices.

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