Fall is finally here, which means it is prime season for a new harvest of pears in the Pacific Northwest. Starkrimson pears are one of the varieties grown in The Fruit Company’s own Webster Orchards.
Starkrimson pears are known for their juicy, mildly sweet, and bright crimson coloring. They are great addition to salads, desserts, or make a great snack all on their own. Their subtle flavors make them the perfect ingredient for this fall treat.
This pear gingerbread tea cake is light, moist, and not overly sweet. The combination of pears and crystallized ginger gives the cake a slightly spicy taste that is perfect for fall.
This cake can be used as a great ending to a fall dinner, weekend breakfast treat, or an afternoon snack to satisfy your sweet tooth. Pair it with a cup of your favorite tea to keep you cozy during the crisp fall mornings and evenings.
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup sugar, plus more for topping
- ½ cup unsalted butter, melted and cooled
- ⅓ cup plus 2 tablespoons whole milk
- 2 large eggs
- 2 teaspoons vanilla
- 1 large Starkrimson Pear, peeled, cored and chopped
- 2 tablespoons minced crystallized ginger, plus more for topping
- Preheat oven to 350 degrees. Butter a loaf pan and set aside.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
- In a medium bowl, whisk together the sugar, cooled melted butter, whole milk, eggs and vanilla. Gently fold the wet ingredients into the dry ingredients.
- Add the pears and crystallized ginger and fold together a few times, being careful to not over mix.
- Pour the batter into the buttered loaf pan. Top with a pinch of sugar and crystallized ginger.
- Bake for 1 hour.
- Transfer the cake to a wire rack to fully cool. You will want to make sure that the cake is cool enough before removing, otherwise if the cake is too warm, it will not all come out in one piece.
- Invert the cake onto a plate, turn over, and slice.