Packed with the warm, enchanting flavors of crystallized ginger mingling with the delicate sweetness of ripe Anjou pears, this cake is a delight for the senses.But here’s the magic ingredient: sour cream! It brings a creamy richness to the batter, resulting in a moist and tender crumb that’s simply divine.Don’t skip soaking the pear slices in lemon water before adding them to the batter; this simple step not only adds brightness to the pears but also prevents them from browning.

Pear-Ginger Cake Print Recipe Pin Recipe Makes 1 (9-inch) cake Ingredients  12 ounces (340 grams) fresh Anjou pears¾ cup (170 grams) unsalted butter, softened1¼ cups (250 grams) plus 1 tablespoon (12 grams) granulated sugar, divided2 large eggs (100 grams), room temperature1 teaspoon (4 grams) vanilla extract2 cups (250 grams) all-purpose flour1¾ teaspoons (8.75 grams) baking powder¾ teaspoon (2.25 grams) kosher salt¾ cup (180 grams) sour cream3 tablespoons (69 grams) chopped crystallized ginger, divided1 cup (240 grams) water2 tablespoons (30 grams) fresh lemon juice InstructionsPreheat oven to 350°F (180°C).Spray a 9-inch round cake pan with baking spray with flour.Line bottom of pan with parchment paper.Halve and core 6 ounces (170 grams) pears, and chop into small pieces.

Halve, core, and

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