This recipe comes to us from one our team members, Maggie, who is renowned for her delicious baked delights. I’ve always considered pears to be the jewels of the Fall harvest and this cake serves pairs them perfectly with the flavours of citrus and candied ginger. The cake keeps well so make it mid-week and enjoy a slice for dessert or as an afternoon pick-me-up. Guaranteed to become a family favourite!
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Topping
- 1/3 cup butter
- 1/3 cup brown sugar
- 6 large pears
- 3 Tbsp. orange juice
- 3 Tbsp. crystalized ginger
Melt together the butter and brown sugar. Toss pears in melted mixture and then arrange in the bottom of a 12″ iron skillet or springform pan.
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Sprinkle with orange juice and ginger.
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Cake
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- 3/4 cup butter
- 1/2 cup sugar
- 1 tsp. vanilla
- 2 eggs
- 3/5 cup sourcream
- 1 Tbsp. orange juice
- 1 1/2 cups flour
- 1 Tbsp. ground almonds
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
Cream together butter, sugar and vanilla. Add in eggs, sour cream and orange juice. Continue to mix until fully blended.
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Combine flour, ground almonds, baking powder, baking soda and salt. Combine with wet ingredients until just mixed.
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Pour cake mix over top of pear s and bake at 350 degrees for 40-45 minutes. Remove from oven and let set for at least 30 minutes or until completely cool.
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