Pear And Ginger Cake

Name: Pear And Ginger Cake
Yield: 4 servings
Ingredients: 8 tbsp (1 stick) butter, diced, at room temperature; 1 cup packed brown sugar; 2 None eggs; 2 1/2 cups self-rising flour; 1 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; 3/4 cup sour cream; 2 tbsp milk; 2 None ripe pears, peeled, cored and sliced; 1 tbsp granulated sugar

Vegetarian Dairy

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Ingredients

8 tbsp (1 stick) butter, diced, at room temperature ⓘ
1 cup packed brown sugar ⓘ
2 None eggs ⓘ
2 1/2 cups self-rising flour ⓘ
1 1/2 tsp ground cinnamon ⓘ
1/2 tsp ground ginger ⓘ
3/4 cup sour cream ⓘ
2 tbsp milk ⓘ
2 None ripe pears, peeled, cored and sliced ⓘ
1 tbsp granulated sugar ⓘ

Instructions

Preheat the oven to 350°F. Lightly grease and line bottom of a 11 x 9 inch baking pan with parchment paper.
Beat butter and brown sugar in a large bowl with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Sift flour, 1 tsp of the cinnamon and ginger into a medium bowl. Fold flour mixture into the batter alternately with combined sour cream and milk, beginning and ending with flour mixture.
Spoon into prepared pan, smoothing top. Arrange pears on top. Sprinkle with combined granulated sugar and remaining 1/2 tsp cinnamon.
Bake for 30 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Dust with powdered sugar.

Nutrition & Diet Analysis (per serving)

902 kcal 45% DV

Protein Fat Carbs

Macronutrients

Protein 10.5g 21% DV

Total Fat 31g 40% DV

Carbs 155.1g 56% DV

Fiber 18.7g 67% DV

Sugar 61.8g 100% DV

Electrolytes

Sodium 204.8mg 9% DV

Potassium 790.8mg 17% DV

Cholesterol 143.3mg 48% DV

Vitamins & Minerals

Vitamin A 85.3mcg 9% DV

Vitamin C 14.2mg 16% DV

Vitamin D 0.4mcg 2% DV

Calcium 500.5mg 39% DV

Iron 10.5mg 58% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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