The best delicious Ginger-pear Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Ginger-pear Cake recipe today!
Hello my friends, this Ginger-pear Cake recipe will not disappoint, I promise! Made with simple ingredients, our Ginger-pear Cake is amazingly delicious, and addictive, everyone will be asking for more Ginger-pear Cake.
What Makes This Ginger-pear Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Ginger-pear Cake.
Ready to make this Ginger-pear Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
Nonstick spray coating
2/3 c Granulated sugar
1/2 c Packed brown sugar
1/4 c Cooking oil
3 Egg whites
1 c All-purpose flour
1/4 c Whole wheat flour
2 tb Crystallized ginger
— (finely chopped)
1 1/2 ts Baking soda
1/2 ts Ground nutmeg
2 1/2 c Shredded unpeeled pears
-(such as Bosc or Bartlett)
8 oz Low-fat vanilla yogurt
1 ts Crystallized ginger
— (finely chopped)
Spray a 6-cup fluted tube pan or a 13x9x2-inch baking pan with
nonstick coating. (If using a fluted pan, dust with all-purpose
flour.) In a mixing bowl combine the sugars, oil, and egg whites.
Stir mixture till well blended. Add the all-purpose flour, whole
wheat flour, the 2 tablespoons crystallized ginger, baking soda, and
nutmeg. Stir mixture just till moistened. (Batter will be thick.)
Stir in shredded pears. Pour batter into the prepared pan. Bake in a
350 F oven for 50 to 55 minutes for the tube pan or 25 to 30 minutes
for a 13x9x2-inch pan or till a wooden pick inserted near the center
comes out clean. (For the tube pan, cool on wire rack 15 minutes
before removing cake from pan.) Cool completely. For topping, in a
bowl combine yogurt and the 1 teaspoon crystallized ginger. Cover and
chill several hours before serving. To serve, dollop each serving
wtih the ginger-yogurt topping. Sprinkle with nutmeg, if desired.
Yields
16 Servings
Leave a Reply