Ginger, Cardamon & Pear Cake with Roasted Pears

This is the perfect winter cake with a blend of warming spices. Roasted pears and crème fraîche or whipped cream are my favorite accompaniments but the cake is also delicious alone. Use a 9 or 10 cup bundt pan, or two 9-inch cake pans.

Ingredients:

1 cup (2 sticks, 8 oz.) unsalted butter at room temperature

2 cups lightly packed brown sugar (or 1 cup brown & 1 cup coconut or date sugar)

 1 ½ tsp. baking powder

½ tsp. fine salt

scant ¾ tsp. cardamon

½ tsp. freshly grated nutmeg

1 tsp. ground dry ginger

4 large eggs, room temp.

½ cup milk, apple or pear juice, room temp.

½ cup minced crystallized ginger (optional)

2 ¼ cups (300g/11oz.) white whole wheat flour or half each white flour and whole wheat 

1 pear peeled (optional), cored, and diced into ⅓-inch cubes

For coating the bundt cake pan: Cocoa powder, granulated sugar, powdered sugar, or a fine nut flour for dusting the pan

To accompany the cake:

Roasted pears

Whipped cream or crème fraîche with a touch of sugar or honey.

Cream cheese frosting also works well.

Instructions:

1. Preheat the oven to 350˚F.
2. If using a bundt pan, melt one Tbls of butter and use a pastry brush to coat the interior surface of the pan including the cone with a light, even coat. Lightly dust the pan using the dusting options above. Shake or tap the pan upside down to remove extra dusting. If using cake pans, simply line the bottom of each pan with a parchment paper circle.
3. In a small bowl, sift well the baking powder, salt, and spices.
4. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter, sugar(s) and spice-baking powder-salt blend at medium speed until smooth and fluffy. Add the minced ginger and blend.
5. Crack the eggs into a small bowl and add the eggs, one at a time, beating until smooth after each egg. Scrape the sides and bottom of the bowl.
6. Once fluffy,  add the flour, one-third at a time, alternating with milk and finishing with flour. 
7. Scrape the bottom after each addition and blend just until incorporated.
8. Place just enough batter into the bottom of the pan to cover the bottom; this will keep the pear chunks from sticking to the pan.
9.  Stir the diced pear into the batter and pour into prepared pan(s). Level the top with the back of a spoon. 
10. Bake the cake until a tester or toothpick inserted in the center comes out clean, 50 minutes to 1   hour and 15 minutes for a bundt cake or 35-40 minutes for 9-inch layers, depending on the oven and type of pan used. 
11. Check often and record how long it takes on your recipe for next time!
12. Cool for 10-15 minutes. Gently pull the cake away from the sides to loosen the cake. Place a cooling rack over the cake and flip the cake over, gently removing the pan. Cool completely.

Roasted Pears

Delicious over ice cream, yogurt and granola, served with pork or chicken or just on their own!

4 - 6 pears, quartered and seeds removed while leaving stem attached

1 lemon or orange

2 Tbls. honey  

1/2 tsp. cardamon mixed with 1 Tbls. sugar

Instructions:

1. Place the fruit on a parchment-lined baking dish with edges that are large enough to give them a little room. Squeeze the lemon or orange juice over fruit and toss to keep the pears from browning. Leave pears cut-side up. They should not be squished together. 
2. Drizzle with honey and then sprinkle with sugar-cardamom mixture. Let sit on the counter for 30 minutes. Preheat the oven to 425°F.
3. Roast the fruit for 10 to 15 minutes or until cooked through when pierced with a knife. They should be slightly colored but not mushy. 

Remove from the oven and cool.