It’s the time of the year when pears are beginning to ripen on the trees, which also happens to be the time of year it’s starting to get a little colder and I fancy a little spice in my cakes. With this loaf cake, I’ve put those two together and turned them into a pear and ginger treat!
Rather than just make a cake, I whipped up a quick crumble topping and I am so glad I did. It adds a lovely crunchy layer on top; delicious.
This cake is great just with a cup of tea in the afternoon, but it really comes into its own when warmed and served with ice cream or a dollop of creme fraiche. We had some for dessert this evening and it was superb.
There is a lot of pear in this recipe and pear is reasonably wet. Whilst I take precautions to try and stop the fruit from sinking too far, it is somewhat inevitable so don’t worry if the fruit sinks to the bottom, it will still be great. It also means the cake is very moist but I’m not complaining about that one…
A little note about measurements on this blog… You’ll notice that I don’t stick to imperial or metric; rather, I use a combination of the two. For general recipes I tend to use metric measurements because that makes it much easier when shopping in the UK for ingredients but you’ll see that for many cake recipes, such as this one, I’ll use imperial. Somehow, imperial measurements just lend themselves to cakes in my head; probably because my mum always used (and still uses) imperial measurements and I remember well my mum making cakes when I was a child. I can still conceive the correct quantities better in my mind using imperial so I will continue to use this for cakes. Of course, if you want to you can always convert recipes to metric online fairly easily.
Pear and Ginger Crumble Cake
A warming loaf cake, with fresh pear and stem ginger. Delicious with a dollop of creme fraiche or with ice cream
- 7oz Self-raising flour
- 7oz baking spread
- 7oz soft dark brown sugar
- 3 medium eggs
- 1/2 tsp baking powder
- 1 tsp ground ginger
- 2 pears, not too ripe, peeled cored and chopped finely
- 2 bulbs stem ginger, chopped finely For the crumble topping:
- 2oz self-raising flour
- 1/2oz caster sugar
- 1/2oz soft dark brown sugar
- 1oz butter
1. Start by making the crumble mix for the top by rubbing the flour, butter and sugars together until they resemble breadcrumbs then set aside until required.2. Measure out the flour, then remove 3 tbsp and sprinkle over the chopped pears and ginger then mix until the fruit is completely coated. This helps to stop them from sinking.3. Add the rest of the cake ingredients, apart from the pears and stem ginger, to the flour and mix well until completely combined. Fold through the pears and ginger, ensuring they are well distributed.4. Transfer the mixture to a prepared loaf tin (I spray with bake release and sprinkle with flour to prepare my tins) then pour the crumble topping over, completely covering the mix in the tin.5. Bake at 160ºC for 60-80mins or until a skewer pierced into the cake comes out clean and the cake springs back when lightly pressed on top.6. Leave to cool in the tin for 15 mins and then turn out onto a cooling rack. Leave to cool completely before slicing.
DetailsPrep time: Cook time: Total time: Yield: 1 loaf cake
Check out my Pinterest board for more loafy goodness…
Follow Kevin Chambers-Paston’s board I loaf the cake…! on Pinterest.