Ankersrum USA
 

Pear Ginger Streusel Cake

Spring will officially arrive next month, but lots of us are still trying to make the best of cold winter weather still.  This cake is the perfect accompaniment for cozying up to the fireplace or huddling on the couch wrapped in a blanket.

From AnkarsrumUSA recipe developer, Carmi Adams:

The plastic whipping bowl works best for this cake batter:

Wet ingredients and sugar mixed together, then dry, then add pears at end.

 

If you have ever used candied ginger before, you know that it is very sticky.  Make sure to whisk it together with the dry ingredients so it doesn’t clump together.

If needed, use your fingers to break apart the chopped ginger and sprinkle it in with the dry ingredients, then whisk so flour mixture coats it.

 

A quick streusel topping finishes the cake off:

Bake until streusel is beginning to brown on top.

 

This cake can be served warm or at room temperature.  Please let us know if you have any questions or comments.  Happy baking!

Pear Ginger Streusel Cake

 

 

Prep Time: 15 minutes

Bake Time: 50 minutes

 

Cake Batter:

49 g. (1/2 cup) vegetable or neutral flavored cooking oil

3 large eggs

260 g. (1 cup) buttermilk

114 g. (1/2 cup) granulated sugar

107 g. (1/2 cup firmly packed) brown sugar

10 g. (2 tsp.) vanilla bean paste or extract

300 g. (2 1/2 cups) all-purpose flour

9 g. (1 1/2 tsp.) kosher salt

2 g. (1/2 tsp.) baking powder

2 g. (1/2 tsp.) baking soda

15 g. (1 1/2 Tbsp.) chopped candied ginger

240 g. (1 1/2 cups) chopped fresh pears

Streusel Topping:

115 g. (8 Tbsp.) unsalted butter, melted

5 g. (1 tsp.) vanilla bean paste

5 g. (1 1/2 tsp.) chopped candied ginger

180 g. (1 1/2 cups) all-purpose flour

107 g. (1/2 cup firmly packed) brown sugar

pinch kosher salt

50 g. (1/2 cup) old fashioned rolled oats

 

Preheat oven to 350º F.  Grease a 9×13 inch baking pan.  If desired, line with parchment paper in order to remove cake from pan after baking.

For cake:

Add the oil, eggs, buttermilk, sugars and vanilla paste to the Ankarsrum plastic whipping bowl with the single wire whisks.  Blend on medium-low speed (2 o’clock) until well combined.

Whisk together the flour, baking powder, baking soda, salt and candied ginger in a medium bowl.  Add to the wet ingredients.  Mix on same speed until dry ingredients are incorporated.

Add the pears and mix just until combined.

Scrape batter into prepared pan.

For streusel:

Mix together streusel ingredients in a small bowl and evenly top batter with streusel.

Bake for 45-50 minutes until middle is set and baked through and streusel is beginning to brown.

Let cool for at least 15 minutes before removing from pan and slicing into pieces.  Can be served warm or room temperature.

 

Yield: 12 servings

SUBSTITUTION NOTES

-all-purpose flour can be substituted with whole wheat flour or a gluten-free measure-for-measure flour.

-If using gluten-free flour, it is often necessary to add more flavor into the recipe.  An extra pinch of salt is recommended in the cake batter, and a little orange zest will add a needed flavor boost as well.

-If milling whole grain flour at home, a soft wheat is preferable for cakes.

-Sugar alternatives such as Sucanat, Sucanat with honey (aka honey granules) or coconut sugar can be substituted for regular sugar and brown sugar.

-When swapping out flours and sugars, it is important to remember that the texture and structure (and sometimes the flavor) of the cake will slightly vary from the original recipe.

 

 

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.