Ginger & Pear Crumbled Cake Recipe

Prepare pears

Peel (for poaching pears if you prefer) or leave skins on, halve pears and remove cores. Set aside 6 halved pears for layering in the cake (trim base so halves sit flat). Reserve 2 additional pears for chutney or poaching as desired.

Poach pears

In a wide saucepan combine 4 cups water, 1/2 cup granulated sugar, 2 tbs lemon juice and the split vanilla bean (scrape seeds into liquid and add pod) and bring to a simmer. Add the 6 pear halves, reduce heat to low, and poach gently for 8–12 minutes until tender but still holding shape. Remove pears with a slotted spoon into a shallow bowl and let cool in their syrup. Reserve 1 cup of poaching syrup for glazing/serving.

Preheat oven to 350°F (175°C). Place 1 1/2 cups ginger snap crumbs in a bowl, stir in melted butter and 2 tbs light brown sugar until evenly moistened. Spread on a small baking sheet and bake for 6–8 minutes until slightly crisp and golden. Remove and cool; store in a bowl until assembly.

Reduce oven temperature to 325°F (160°C). Grease a 9-inch (23 cm) round springform pan or deep cake pan with nonstick spray or 1 tbs butter and line base with parchment.

In a medium bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp ground ginger, 1 tsp ground cinnamon and 1/2 tsp salt; set aside.

In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat 3/4 cup softened unsalted butter and 1 cup granulated sugar on medium-high until pale and fluffy, 3–4 minutes. Add eggs one at a time, beating briefly after each addition, then add 1 tsp vanilla extract.

With mixer on low, add the dry ingredients in three additions alternating with 3/4 cup buttermilk (start and end with dry ingredients). Mix just until combined — do not overmix.

Spoon about half of the batter into the prepared pan and smooth into an even layer. Arrange 6 pear halves (rounded side down) in a single layer over the batter, spacing evenly. Spoon remaining batter over the pears, covering them as much as possible, and smooth the top.

Sprinkle the prepared ginger snap crumble evenly over the top of the cake batter. Bake at 325°F (160°C) for 45–55 minutes, or until a skewer inserted into cake (avoiding pear) comes out with a few moist crumbs and the top is golden. If crumbs brown too quickly, tent with foil for the last 10–15 minutes.

Remove cake from oven and let cool on a wire rack for 20 minutes. Run a knife around pan edge, release springform and let cake cool further 30 minutes. If desired, brush the pear halves with reserved poaching syrup to glaze.

While cake is baking or cooling, make the chutney. In a medium saucepan heat 2 tbs neutral oil over medium. Add 1/4 cup finely chopped red onion and cook 2–3 minutes until softened.

Add 2 cups peeled, diced pears, 2 tsp grated fresh ginger, 2 tbs raisins (if using), 1/4 cup apple cider vinegar, 1/4 cup light brown sugar, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a simmer, then reduce heat to low and cook gently 12–18 minutes, stirring occasionally, until fruit is soft and mixture is thickened to a chutney consistency.

Taste and adjust seasoning — more vinegar for acidity, more sugar for sweetness. Remove from heat and let cool; chutney will thicken further as it cools. Transfer to a jar and keep warm or at room temperature for serving.

Rewarm poached pear halves briefly in a shallow pan with some reserved syrup if needed (1–2 minutes) or serve at room temperature.

Slice the cake into 8 generous wedges. Place a slice on each plate, add a poached pear half alongside, and spoon 1–2 tablespoons ginger & pear chutney next to the cake. Top with a scoop of vanilla ice cream and sprinkle a little extra ginger crumble over the ice cream and cake. Garnish with a mint leaf if using. Optionally dust lightly with powdered sugar.