Irresistible 2-Ingredient Pear and Ginger Cake Magic

Oh, you’re going to love this Pear and Ginger Cake! It’s my go-to dessert when I want something that feels fancy but is actually a breeze to make. The juicy sweetness of ripe pears pairs perfectly with that warm, slightly spicy ginger kick – it’s like autumn in every bite. I first made this cake years ago when I had too many pears from the farmer’s market, and now it’s a family favorite. The texture? Unbelievably moist. The prep time? Shockingly quick. And that heavenly aroma while it bakes? I promise your kitchen will smell like a cozy bakery. Trust me, this recipe is about to become your new obsession.

Why You’ll Love This Pear and Ginger Cake

This cake checks all the boxes—moist, flavorful, and ridiculously simple to make. Whether you’re a baking newbie or a seasoned pro, it’s one of those foolproof recipes that always turns out amazing. Here’s what makes it so special:

Perfect Flavor Balance

The magic happens when sweet, juicy pears meet warm, spicy ginger. It’s not just about taste—the textures play together beautifully too. Soft pears melt into the cake while the ginger adds this lovely background hum of warmth. My kids call it “the happy cake” because one bite instantly lifts your mood.

Simple Ingredients

No fancy pantry items here! Everything comes straight from my basic baking stash—butter, eggs, flour, and those two starring ingredients: a couple ripe pears and ground ginger. Even when my fridge looks bare, I can usually scrape together what’s needed. (Though I do splurge on the good European butter when company’s coming—it makes a noticeable difference!)

Ingredients for Pear and Ginger Cake

Gathering these simple ingredients is the first step to cake bliss. Here’s what you’ll need:

• 2 ripe pears, peeled and diced (about 1 1/2 cups)
• 1 1/2 cups all-purpose flour (spooned and leveled, not packed)
• 1/2 cup packed brown sugar – the molasses notes pair perfectly with ginger
• 1/2 cup softened unsalted butter (leave it out for 30 minutes first)
• 2 large eggs at room temperature
• 1 tsp ground ginger (not fresh – the powdered kind gives even distribution)
• 1 tsp baking powder
• 1/4 tsp salt (I use fine sea salt)

See? Nothing weird or hard to find! Just pantry staples plus those beautiful pears. I always grab an extra pear just in case – sometimes I can’t resist nibbling while I prep!

How to Make Pear and Ginger Cake

Okay, let’s get baking! This pear and ginger cake comes together so easily—just follow these simple steps and you’ll have a gorgeous, fragrant cake in no time. I’ve made this dozens of times, and these are the little tricks that make all the difference.

Preparing the Batter

First things first: preheat that oven to 350°F (175°C) and grease your cake pan. I use butter and a light dusting of flour, but baking spray works great too.

Now for the fun part—creaming the butter and sugar. This is where your arm gets a workout! Beat that softened butter and brown sugar together for a good 2-3 minutes until it’s light and fluffy. Don’t rush this step—those tiny air bubbles you create are what give the cake its perfect texture.

Add the eggs one at a time, beating well after each. I crack mine into a small bowl first to avoid shells in the batter (learned that the hard way!). The mixture might look a bit curdled at this point—totally normal!

Gently mix in the dry ingredients just until combined. Overmixing = tough cake, and we don’t want that! Finally, fold in those beautiful diced pears with a spatula. The batter will be thick and speckled with pear pieces—that’s exactly what you want!

Baking and Cooling

Pour the batter into your prepared pan and smooth the top. Pop it in the oven and resist the urge to open the door! Bake for 40-45 minutes. You’ll know it’s done when a toothpick comes out with just a few moist crumbs (not wet batter) and the edges pull away slightly from the pan.

Here’s my golden rule: let it cool in the pan for at least 15 minutes before transferring to a wire rack. I know it smells amazing, but trust me—this patience pays off with a cake that doesn’t fall apart! It’s worth the wait, I promise.

Tips for the Best Pear and Ginger Cake

Want to take this cake from good to wow? Here are my tried-and-true secrets! Always use ripe-but-firm pears—they hold their shape better than mushy ones. If you love bold ginger flavor, bump it up to 1 1/2 teaspoons. And here’s my doneness test: gently press the center—it should spring back, and the sides will start pulling away from the pan. Oh, and don’t skip the cooling time—that’s when the flavors really settle in together!

Variations for Pear and Ginger Cake

Oh, I love playing with this recipe! For extra crunch, fold in a handful of chopped walnuts or pecans—they add such a nice contrast to the soft pears. Feeling fancy? A teaspoon of cinnamon or cardamom takes the spice game up a notch. And if you’re feeling adventurous, swap half the brown sugar for maple syrup—just reduce the other liquids slightly. The possibilities are endless!

Serving Suggestions

This pear and ginger cake shines all by itself, but oh, how I love dressing it up! A dollop of barely-sweetened whipped cream melts dreamily into the warm cake. Or go full cozy mode with a pot of Earl Grey tea—the bergamot brings out the ginger’s warmth beautifully. My husband’s favorite? A scoop of vanilla ice cream that slowly pools into all those pear-studded crevices. Pure heaven!

Storing and Reheating

This pear and ginger cake stays moist for days if you store it right! I always keep it in an airtight container at room temperature—it’ll stay fresh for about 3 days that way. If you need it to last longer (though mine never does!), wrap it well and pop it in the fridge for up to 5 days. Want to warm it up? Just 10 seconds in the microwave brings back that fresh-from-the-oven magic. For a special treat, toast a slice lightly in a buttered skillet – the edges get all crispy while the center stays beautifully soft!

Nutritional Information

Okay, let’s talk numbers—but keep in mind, these are just estimates because your ingredients might differ slightly from mine. (Are your pears extra juicy? Did you use that fancy European butter like I sometimes do?) For one generous slice of this pear and ginger cake, you’re looking at roughly:

• 220 calories – totally justifiable for something this delicious
• 10g fat (6g saturated) – that’s the butter doing its magic
• 30g carbohydrates including 2g fiber from those lovely pears
• 3g protein – hey, eggs count!
• 15g sugar – mostly natural from the fruit and brown sugar

Remember, nutrition varies based on your specific ingredients and brands. I calculate using standard measurements, but if you’re watching certain nutrients closely, it’s always good to run your exact ingredients through a calculator. That said—life’s too short to skip dessert, especially when it comes with actual fruit in it, right?

Frequently Asked Questions

Can I use canned pears instead of fresh?
You can, but fresh is best! Canned pears tend to be mushier and sweeter. If you must use them, drain well and pat dry before dicing. But trust me—the texture and flavor of fresh ripe pears makes all the difference in this cake.

How can I tone down the ginger if it’s too spicy?
Easy fix! Start with just 1/2 teaspoon ginger, then taste the batter (yes, I always sneak a spoonful). You can always add more, but you can’t take it out once it’s in. The pears’ sweetness naturally balances the spice too.

Can I make this cake gluten-free?
Absolutely! I’ve had great results swapping the all-purpose flour for a 1:1 gluten-free blend. Just be sure to mix gently—GF flours can make batters more delicate. The pears keep everything wonderfully moist.

Why did my cake sink in the middle?
Ah, the dreaded sink! Usually means it needed 5 more minutes in the oven or the oven temp was off. Next time, do the toothpick test in a few spots. And no peeking—that rush of cold air can cause sinking!

Can I freeze this pear and ginger cake?
You bet! Wrap cooled slices tightly in plastic, then foil. They’ll keep beautifully for up to 3 months. Thaw at room temperature—or my secret? Microwave a frozen slice for 20 seconds and enjoy it like fresh-baked!

Now go bake this beauty and tell me how it turns out—I live for your kitchen success stories!

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