A lovely moist cake with pear and ginger
Pear cake with ginger and almonds
2/3 cup butter, softened
1 cup granulated sugar
3 eggs
1 lemon, zest
3 tbsp milk
1/2 tsp salt
1 1/2 cup all-purpose flour
1 1/2 tsp bakingpowder
2 pears, Bartlett or Anjou
2 tbsp granulated sugar
1 1/2 tsp ground ginger
2 tbsp slivered almonds
Preheat oven to 400 F. Butter a 8 inch round non stick bakingpan.
In a bowl, sift together flour, baking powder and salt.
In the large mixing bowl, add softened butter and sugar. Beat until light and fluffy.
Add eggs, one at a time, beating to incorporate after each one. Add lemon zest and milk.
Mix in the dry ingredients a little at a time. Mix well after each addition.
Pour batter into the baking pan.
Mix together ginger and sugar in a little bowl. Peal the pears and slice thinly.
Add pears to sugar mixture and then arrange them in a circular pattern on top of the cake.
Sprinkel almond on top.
Bake for ca 40 min until brown and a cake tester inserted comes out clean. Let cool in the tin.
Sprinkle with powdered sugar at serving.
2/3 cup butter, softened
1 cup granulated sugar
3 eggs
1 lemon, zest
3 tbsp milk
1/2 tsp salt
1 1/2 cup all-purpose flour
1 1/2 tsp bakingpowder
2 pears, Bartlett or Anjou
2 tbsp granulated sugar
1 1/2 tsp ground ginger
2 tbsp slivered almonds
Preheat oven to 400 F. Butter a 8 inch round non stick bakingpan.
In a bowl, sift together flour, baking powder and salt.
In the large mixing bowl, add softened butter and sugar. Beat until light and fluffy.
Add eggs, one at a time, beating to incorporate after each one. Add lemon zest and milk.
Mix in the dry ingredients a little at a time. Mix well after each addition.
Pour batter into the baking pan.
Mix together ginger and sugar in a little bowl. Peal the pears and slice thinly.
Add pears to sugar mixture and then arrange them in a circular pattern on top of the cake.
Sprinkel almond on top.
Bake for ca 40 min until brown and a cake tester inserted comes out clean. Let cool in the tin.
Sprinkle with powdered sugar at serving.