Ginger-Pear Skillet Cake

Name: Ginger-Pear Skillet Cake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 59 milliliters gently packed light brown sugar; 177 milliliters canola, grapeseed, or other neutral vegetable oil; 1 large egg, at room temperature; 1 teaspoons ground allspice; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves (optional); 2 teaspoons ground ginger; 0 teaspoons kosher salt; 907 grams firm-ripe pears (about , peeled and cored; 118 milliliters plain whole-milk yogurt or sour cream; 118 milliliters hot, freshly brewed strong coffee (regular or decaffeinated) or boiling water; 552 milliliters unbleached all-purpose flour; 1 Tbsp unsalted butter, cut into small pieces; 118 milliliters unsulfured dark molasses

You can never have too many dessert recipes, so give Ginger-Pear Skillet Cake a try. This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 501 calories, 6g of protein, and 24g of fat per serving. If you have whole-milk yogurt, gently brown sugar, ground cinnamon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Preheat the oven to 325°F, with a rack in the lower third. Oil a 10- or 11-inch cast-iron skillet.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Oven

To make the cake, stir together the flour, ground ginger, salt, cinnamon, allspice, and cloves (if using) in a bowl. Set aside.

Ingredients you will need

Ginger Powder

Allspice

Cinnamon

Clove

All Purpose Flour

Salt

Equipment you will use

Bowl

Whisk together the oil, brown sugar, molasses, yogurt, ginger, and egg in a large bowl until well blended and smooth. Using a wooden spoon or spatula, stir in half of the flour mixture. Stir the baking soda into the hot coffee until dissolved, then add to the batter and stir until combined. Stir in the remaining flour.

Ingredients you will need

Baking Soda

Brown Sugar

Molasses

Coffee

Ginger

Yogurt

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Wooden Spoon

Spatula

Whisk

Bowl

Transfer the batter to the prepared skillet and spread evenly.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Cut the pears lengthwise into 1/2-inch-thick slices. Arrange the longer slices on the batter in a circle at the edge of the pan, overlapping them slightly and with the narrow ends pointing toward the center. Arrange the shortest slices in a second circle in the center to cover the batter completely. Dot the pear slices with the butter along the outer circle only.

Ingredients you will need

Butter

Pear

Equipment you will use

Frying Pan

Mix together the brown sugar and salt and sprinkle evenly over the top.

Ingredients you will need

Brown Sugar

Salt

Bake until the top springs back when you press it lightly in the center and a toothpick inserted in the center tests clean, about 1 hour.

Equipment you will use

Toothpicks

Oven

Transfer the skillet to the stove top to cool for at least 20 minutes.

Equipment you will use

Stove

Frying Pan

Serve warm or at room temperature, cut into wedges and topped with whipped cream. Refrigerate leftover cake, tightly covered, for up to 4 days, or freeze, tightly wrapped, for up to 2 months. Bring to room temperature before serving.

Ingredients you will need

Whipped Cream