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Asian Pear Ginger Cake
This warmly spiced cake layers fresh Subarashii Kudamono Asian Pears over a brown sugar base, then tops them with a tender batter infused with grated pear, crystallized ginger, and aromatic spices. Once baked and inverted, it reveals a golden, fruit-lined top—moist, fragrant, and perfect for autumn gatherings.
Makes one 8-inch cake.
Ingredients
2 Tbsp. butter, room temperature
⅓ cup brown sugar
1 cup [seasonal_product_link link_text="fresh Asian pears (Yoinashi if available)"], sliced
1 ½ cups flour
1 tsp. baking powder
¼ tsp. salt
¼ tsp. ground nutmeg
¼ tsp. ground cinnamon
¼ tsp. ground cloves
1 tsp. ground ginger
8 Tbsp. butter, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla extract
½ cup milk
½ cup grated fresh Asian pears (AsaJu, if available)
½ cup finely chopped crystallized ginger, tossed in 1 tsp. flour
Preparation
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Preheat oven to 350 degrees.
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Spread 2 tablespoons softened butter in an 8-inch round cake pan. Sprinkle with the brown sugar and press into the buttered surface.
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Arrange the pear slices on top of the brown sugar so they are close together but not overlapping.
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Sift together the flour, baking powder, salt, nutmeg, cinnamon, cloves and ground ginger in a medium bowl.
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Using mixer, cream the 8 tablespoons softened butter with the 3/4 cup sugar until light and fluffy. Gradually add the eggs while mixing, then add vanilla extract.
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Alternate the flour mixture and the milk until combined. Fold in grated Asian pears and the crystallized ginger. Pour mixture into the pan over the sliced pears.
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Bake for 35 to 45 minutes. Cool out of the oven for 5 minutes, then invert onto a serving platter. Makes an 8-inch cake.
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