Pear Ginger Graham Cake

Pear Ginger Graham Cake, a vegetarian American classic perfect for any gathering. This moist cake features the nutty essence of graham flour, complemented by sweet, juicy pears and a hint of ginger and cinnamon. With gluten and nut allergies in mind, this recipe is a safe choice for many.

Versatile in its use, this cake is ideal for dessert or a cozy afternoon snack. Packed with nutrients, it offers a wholesome treat without being overly sweet. Easily accessible through EasyChef Pro, you can add this recipe to your meal prep with a convenient shopping list for the best cost per serving.

Try this Pear Ginger Graham Cake today and elevate your baking game with EasyChef Pro!

Recipe Collection: Dessert

Serving Size: 8

Cooking Time: 60 minutes

Overview

This Pear Upside-Down Graham Cake is a delightful autumn treat that combines the nutty flavor of graham flour with the sweetness of pears. Flavored with ginger and cinnamon, this cake is not overly sweet, making it a perfect dessert for any occasion.

Diet Type

Vegetarian

Allergies

Gluten, Nuts

Cuisine

American

Ingredients

• 1 Cup graham flour
• 1 Cup all-purpose flour
• 1 Teaspoon (tsp) baking powder
• 0.5 Teaspoon (tsp) baking soda
• 0.5 Teaspoon (tsp) ground cinnamon
• 0.5 Teaspoon (tsp) ground ginger
• 0.25 Teaspoon (tsp) salt
• 0.75 Cup unsalted butter, melted
• 1 Cup brown sugar, packed
• 2 Large eggs
• 1 Teaspoon (tsp) vanilla extract
• 0.5 Cup buttermilk
• 2 Whole ripe pears, peeled
• 2 Whole ripe pears, sliced
• 0.5 Cup hazelnuts, chopped

Steps

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the graham flour, all-purpose flour, baking powder, baking soda, cinnamon, ginger, and salt.
3. In a large bowl, beat the melted butter and brown sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
5. Arrange the pear slices in a circular pattern on the bottom of the prepared cake pan. Pour the batter over the pears, spreading it evenly.
6. Sprinkle the chopped hazelnuts over the top of the batter.
7. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate. Remove the parchment paper and let it cool completely before serving.

Enjoy this deliciously moist and nutty cake with a cup of tea or coffee!