💾 Archived View for gmi.noulin.net › cooking › 22.gmi captured on 2023-01-29 at 03:54:45. Gemini links have been rewritten to link to archived content

-=-=-=-=-=-=-

Pear Gingerbread

Makes 1 (9x9-inch) cake

8 tablespoons (1 stick/115 grams) unsalted butter, plus additional for the pan

1/2 cup (120 milliliters) Lyle's Golden Syrup or honey

1/2 cup (110 grams) packed light brown sugar

2 cups (240 grams) all-purpose flour

1/2 teaspoon kosher salt

1 teaspoon baking soda

2 tablespoons ground ginger

1/2 teaspoon ground cloves

1 teaspoon ground cinnamon

1/4 teaspoon grated nutmeg

1 large egg

1 cup (225 grams) plain whole-milk yogurt

2 Bosc pears, peeled and cut into 1/4-inch slices

Preheat the oven to 350 F. Grease a 9-inch square or equivalent pan.

In a small saucepan, melt together the butter, syrup, and brown sugar over low

heat. Gently stir to combine as the mixture melts. Set aside.

In a medium mixing bowl, whisk together the flour, salt, baking soda, ginger,

cloves, cinnamon, and nutmeg. Pour the butter mixture into the flour mixture

and combine with a few strokes of a wooden spoon, taking care not to overmix.

In a small bowl, whisk together the egg and yogurt. Add the egg mixture to the

batter, and gently combine. Transfer the batter to the prepared pan.

Lay the pears on top of the batter in a pinwheel shape. Bake until a toothpick

or cake tester comes out clean when inserted into the cake, 30 to 35 minutes.