I combined a moist cake with a little fiery kick of ginger and finished it with sliced pear and a sprinkle of brown sugar in my Pear Kuchen Recipe that reimagines a classic fruit cake.

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I never expected a pear to steal the show, but this moist cake with a little fiery kick of ginger did exactly that. I love how freshly grated ginger wakes up every bite, and thin sliced pear on top gives it a neat contrast of soft and syrupy.

A quick sprinkle of light brown sugar caramelizes into tiny crunchy spots that make you pause. It reads like something from a Pear Kuchen Recipe yet fits right into modern Vegan Cakes Recipe feeds.

I messed it up once and it still tasted amazing, so go on, get curious and try a slice warm.

Ingredients

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All purpose flour gives structure, mostly carbs, small amount of protein, not much fiber.
Granulated sugar adds sweetness, simple carbs that spike blood sugar quickly.
Fresh ginger adds warmth and zing, anti inflammatory perks, subtle heat.
Neutral oil keeps cake moist, adds calories and unsaturated fats.
Plant milk makes batter creamy, adds a bit of protein and calcium.
Vinegar reacts with baking soda to lighten crumb, gives faint tang.
Vanilla boosts flavor, makes sweetness rounder and smells amazing.
Ripe pears bring juicy sweetness, fiber and natural sugars, add texture.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

3/4 cup (150 g) granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine sea salt

1 tbsp freshly grated ginger (or 1 tsp ground ginger if you dont have fresh)

1/3 cup (80 ml) neutral oil (vegetable or canola)

1 cup (240 ml) unsweetened non dairy milk (soy, almond or oat)

1 tbsp apple cider vinegar

1 tsp pure vanilla extract

2 medium ripe pears, cored and thinly sliced

2 tbsp light brown sugar for sprinkling

How to Make this

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1. Preheat oven to 350 F and grease and line an 8 or 9 inch round pan with parchment, leaving a little overhang so the cake comes out easy.

2. Stir the 1 cup unsweetened non dairy milk with 1 tbsp apple cider vinegar, let sit 5 minutes until slightly curdled to make a vegan buttermilk.

3. In a large bowl whisk together 1 1/2 cups all purpose flour, 3/4 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt and 1 tbsp freshly grated ginger (or 1 tsp ground ginger if you dont have fresh).

4. In a separate bowl mix 1/3 cup neutral oil and 1 tsp vanilla, then add the milk and vinegar mixture and stir to combine.

5. Pour the wet into the dry and fold gently until just combined, dont overmix or the cake will be tough.

6. If you want to keep pear slices from sinking, toss the thinly sliced pears briefly in a tablespoon of the flour mixture, otherwise just proceed.

7. Pour batter into the prepared pan, smooth the top, arrange the thin pear slices over the batter in a single layer and sprinkle 2 tbsp light brown sugar evenly over the pears. Tap the pan on the counter to release big air bubbles.

8. Bake in the center of the oven about 35 to 45 minutes until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the pan once halfway if your oven bakes uneven.

9. Let the cake cool in the pan 10 to 15 minutes, use the parchment overhang to lift it out and finish cooling on a wire rack. Serve warm or at room temp, it keeps well for a couple days stored covered.

Equipment Needed

1. Oven (preheat to 350 F)
2. 8 or 9 inch round cake pan lined with parchment (leave a little overhang so the cake comes out easy)
3. Parchment paper (extra to line and lift the cake)
4. 2 mixing bowls, one large and one small
5. Measuring cups and spoons
6. Whisk
7. Rubber spatula or wooden spoon for folding (dont overmix)
8. Box grater or microplane for fresh ginger
9. Sharp knife and cutting board for the pears
10. Wire cooling rack and a toothpick or cake tester

FAQ

Q: Can I swap the pears for another fruit? A: Yes, you can use apples or firm peaches, but slice them thin so they cook through. Softer fruits like ripe berries will get mushy so add them near the end of baking or use as a topping.

Q: How do I know when the cake is done? A: Insert a toothpick in the center, if it comes out mostly clean with a few moist crumbs its done. If its wet batter keep baking and check every 5 minutes.

Q: What pears are best and how ripe should they be? A: Bosc or Anjou are great. You want pears ripe but still firm so they hold shape when sliced. If theyre rock hard let them sit a day at room temp.

Q: Can I make this oil free or lower the sugar? A: For oil free try 1/3 cup applesauce instead of oil but the cake will be denser. To cut sugar reduce granulated sugar to 1/2 cup and keep the 2 tbsp brown sugar on top for caramel taste.

Q: How long will the cake keep and can I freeze it? A: Store at room temp covered for up to 2 days, in the fridge for 4 to 5 days. Freeze wrapped in plastic and foil for up to 2 months, thaw overnight in the fridge.

Q: My batter looks lumpy or overmixed, what went wrong? A: A few small lumps are fine, but overmixing can make the cake tough. Stir just until dry ingredients are mostly moistened, then fold in the pears gently.

Vegan Pear Cake Recipe Substitutions and Variations

All purpose flour: swap for a cup for cup gluten free baking blend. If your blend does not contain xanthan gum add 1/4 tsp xanthan gum for structure, it might be a bit more crumbly but still good.
Granulated sugar: use coconut sugar 1 to 1 for a deeper caramel note and darker color. Or use light brown sugar 1 to 1 if you want more molasses flavor.
Neutral oil: use refined coconut oil melted 1 to 1. Or replace up to half the oil with unsweetened applesauce to cut fat, expect a slightly denser, moister crumb.
Unsweetened non dairy milk: swap with oat or soy milk cup for cup. If you use full fat canned coconut milk thin it with water to equal 1 cup, the cake will be richer and heavier.

Pro Tips

– Use ripe but still slightly firm pears, not mushy ones. Slice them evenly so they cook the same, and toss the slices lightly in a little flour or cornstarch plus a splash of lemon juice so they dont go soggy or brown too fast.

– Fresh ginger gives a bright pop, grate it super fine so you dont get chewy strings; if you only have ground ginger, add a touch less and mix it into the dry ingredients so the flavor spreads evenly.

– Fold the batter gently with a spatula, stop as soon as you cant see dry streaks; overmixing = dense, chewy cake. Also tap the pan a few times to knock out big air bubbles and check the cake 5 to 10 minutes before the minimum bake time so you dont overbake it.

– For a glossy, caramelized top sprinkle the brown sugar evenly, and if you want extra shine brush the pears with a little maple syrup or melted vegan butter when it comes out of the oven. Store covered at room temp for a couple days, or warm slices briefly to revive them if they dry out.