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Spiced Pear Cake with Almond-Ginger Streusel
  • Gluten-Free
  • Soy-Free
  • Corn-Free

Spiced Pear Cake with Almond-Ginger Streusel

This is a moist cake to serve at any occasion or a great take along cake for a family get-together. Made with Pamela’s Baking & Pancake Mix, fresh grated pear flavored with pure honey, ground cinnamon and ginger. 2012 Recipe Contest Runner-Up by Barbara E.

Ingredients

    Yield: 9 servings

      Streusel:
    • ½ cup coarsely chopped whole almonds (skin on)
    • ¼ cup raw unrefined sugar (Demerara) or granulated sugar
    • ¼ cup finely minced crystallized ginger
    • ¼ tsp ground cinnamon
      Cake:
    • 2 cups Pamela’s Baking & Pancake Mix
    • ½ cup packed light brown sugar
    • 1½ tsp ground cinnamon
    • 1 tsp ground ginger
    • ½ tsp salt
    • 1¼ cups fresh pear unpeeled and grated (large grate)
    • ½ cup canola oil
    • ¼ cup pure honey
    • 2 eggs
      Cream:
    • ½ cup gluten free heavy cream (ultra pasteurized-no preservatives)
    • ½ TBSP pure honey
    • Ground cinnamon for garnishing cream
Directions

    Preheat oven to 350° F. Butter the bottom of an 8-inch square baking dish.

    For the streusel:

    In a medium bowl, mix the almonds, sugar, ginger and cinnamon. Set aside until needed.

    For the cake:

    In a large bowl, whisk Baking & Pancake Mix, brown sugar, cinnamon, ginger and salt. In a medium bowl whisk pear, oil, honey and eggs until well blended. Pour mixture over baking and pancake mixture in large bowl; fold together just until blended. Transfer half the batter into prepared baking dish and level. Sprinkle half the streusel over batter and top with mounded tablespoons of remaining batter. Carefully spread batter to cover then sprinkle remaining streusel over batter. Bake 28 to 32 minutes or until a wooden toothpick comes out clean when inserted in center of cake. Transfer to a wire rack; cool cake.

    For the cream:

    In a small deep bowl beat cream with an electric mixer until soft peaks form. Add the honey and beat until stiff peaks form.

    Serve slightly warm or room temperature with a dollop of cream and garnish cream with a dash of ground cinnamon.

    © Pamela's Products, Inc.

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6 Item(s)

Jo Kimm 08/222/2018 08/11/2018
how ripe is the pear you are using and satisfied with?
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Lori 11/317/2016 11/13/2016
Made this twice. Everyone loved it both times!
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Kimberly Majerowicz 02/31/2016 02/01/2016
This cake is so delicious. The spice of the ginger works well to balance the sweetness. I took this to a dinner party and everyone raved over it. This will become a "go to" recipe for sure! It presents as a complex gourmet cake but is very simple to make. Definitely give this one a try.
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Mary Stewart 03/60/2015 03/02/2015
My son-in-law gave this a '10' saying "and I don't even like sweets"! Others agree, this is a fantastic cake. I will be using it in the 90th Birthday cake I'm making for my Mother and see how it is with cream cheese frosting. I did prefer that the almonds be toasted for extra crunch.
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Evy 04/90/2015 04/01/2015
Presents nicely if you use a round form, very pretty on a cake stand with the streusel on top. Served with vanilla bean ice cream.
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Karen 11/328/2014 11/25/2014
I tried this recipe, using about 1 tablespoon of fresh ginger, finely minced (didn't have crystallized ginger on hand), and it worked just fine. I took the cake to a dinner, and it was a hit!
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