Ginger-Pear Skillet Cake

Name: Ginger-Pear Skillet Cake
Ingredients: 2 1/3 cups unbleached all-purpose flour; 1 1/2 teaspoons ground ginger; 1 teaspoon kosher salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/4 teaspoon ground cloves (optional); 3/4 cup canola, grapeseed, or other neutral vegetable oil; 1/2 cup gently packed light brown sugar; 1/2 cup unsulfured dark molasses; 1/2 cup plain whole-milk yogurt or sour cream; 1 tablespoon finely grated fresh ginger; 1 large egg, at room temperature; 1 teaspoon baking soda; 1/2 cup hot, freshly brewed strong coffee (regular or decaffeinated) or boiling water; 4 firm-ripe pears (about 2 pounds), peeled and cored; 1 tablespoon unsalted butter, cut into small pieces; 1/4 cup gently packed light brown sugar; 1/4 teaspoon kosher salt; Whipped Cream, for serving (optional)

19 ingredients

6 steps

Ingredients

2 1/3 cups unbleached all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves (optional)
3/4 cup canola, grapeseed, or other neutral vegetable oil
1/2 cup gently packed light brown sugar
1/2 cup unsulfured dark molasses
1/2 cup plain whole-milk yogurt or sour cream
1 tablespoon finely grated fresh ginger
1 large egg, at room temperature
1 teaspoon baking soda
1/2 cup hot, freshly brewed strong coffee (regular or decaffeinated) or boiling water
4 firm-ripe pears (about 2 pounds), peeled and cored
1 tablespoon unsalted butter, cut into small pieces
1/4 cup gently packed light brown sugar
1/4 teaspoon kosher salt
Whipped Cream, for serving (optional)

Directions

1

Preheat the oven to 325°F, with a rack in the lower third. Oil a 10- or 11-inch cast-iron skillet.
2

To make the cake, stir together the flour, ground ginger, salt, cinnamon, allspice, and cloves (if using) in a bowl. Set aside.
3

Whisk together the oil, brown sugar, molasses, yogurt, ginger, and egg in a large bowl until well blended and smooth. Using a wooden spoon or spatula, stir in half of the flour mixture. Stir the baking soda into the hot coffee until dissolved, then add to the batter and stir until combined. Stir in the remaining flour. Transfer the batter to the prepared skillet and spread evenly.
4

Cut the pears lengthwise into 1/2-inch-thick slices. Arrange the longer slices on the batter in a circle at the edge of the pan, overlapping them slightly and with the narrow ends pointing toward the center. Arrange the shortest slices in a second circle in the center to cover the batter completely. Dot the pear slices with the butter along the outer circle only. Mix together the brown sugar and salt and sprinkle evenly over the top.
5

Bake until the top springs back when you press it lightly in the center and a toothpick inserted in the center tests clean, about 1 hour. Transfer the skillet to the stove top to cool for at least 20 minutes.
6

Serve warm or at room temperature, cut into wedges and topped with whipped cream. Refrigerate leftover cake, tightly covered, for up to 4 days, or freeze, tightly wrapped, for up to 2 months. Bring to room temperature before serving.

Products Matching These Ingredients

Almond flour organic blanched

Terrasoul

NOVA 4

Best Ginger Snap Cookies

Petpro Products Inc.

E NOVA 3

Extra Lean Ground Beef

Tsd Sales And Distribution

A NOVA 4

Enriched unbleached all purpose flour

A NOVA 1

Organic Refined Unbleached White Flour

Unfi

NOVA 1

Unbleached flour

A NOVA 1

More Recipes to Try

Skyline Dip

5 ingredients

Coral Salad

6 ingredients

Red Velvet Cake

11 ingredients

Peaches And Cream

5 ingredients

'Simmon Cake

7 ingredients

King Ranch Chicken

10 ingredients

Apple Chehalis

9 ingredients

Baked Italian Macaroni

8 ingredients

Chinese Tuna Casserole

9 ingredients

Red Cake