pear gingerbread cake
Photo: Thinkstock

Serves 8


  • 16 Tbsp. (2 sticks) unsalted butter, plus more for greasing
  • 3 ripe Bartlett pears, chopped
  • 1 1/4 cups dark brown sugar, divided
  • 1 cup all-purpose flour, plus more for dusting
  • 1 1/4 cups whole wheat flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 1/2 tsp. ground ginger
  • 1/2 tsp. finely ground espresso or coffee
  • 1/2 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/8 tsp. ground clove
  • 3 eggs
  • 3 Tbsp. molasses
  • 2 Tbsp. grated ginger


Active time: 1 hour
Total time: 1 hour, 45 minutes

In a heavy-bottomed pot, melt butter over medium heat, stirring occasionally, until butter is flecked with dark brown flakes, 6 to 8 minutes. Set aside.

Preheat oven to 375° and place a rack in the center. Combine the pears, 1/4 cup brown sugar, and 3 Tbsp. reserved butter in a baking dish. Roast pears, spooning any resulting juices over them every 15 minutes. Remove from oven when pears have softened, about 40 minutes. Let cool.

Decrease oven temperature to 350°. Butter and flour a 9" round baking pan. In a large bowl, stir together flours, baking powder and soda, salt, ginger, espresso or coffee, cinnamon, allspice, and clove.

In a standing mixer fitted with a paddle attachment, mix remaining 1 cup brown sugar and eggs on high until fluffy, about 3 minutes. In a medium bowl, whisk together remaining reserved butter, molasses, and grated ginger. Add both egg and butter mixtures to bowl of dry ingredients and stir to combine. Fold in roasted pears. Pour batter into prepared pan. Bake until cake is dark golden brown and springs back lightly when touched, 45 to 55 minutes. Remove from oven and let cool completely.

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