Melted butter (for greasing)
For the batter
1 1/2 cups all-purpose flour (180g)
1 tablespoon ground cinnamon
1 tablespoon grated ginger
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 cup whole milk (120ml)
1/2 teaspoon vanilla extract
1/2 cup unsalted butter (100g) at room temperature
1/2 cup brown sugar (90g) packed
1 large egg
1/2 cup caramel sauce (160g)
4 medium pears (400g), ripe and firm, without peel, cut into thin slices
Melted butter (for greasing)
For the batter
1 1/2 cups all-purpose flour (180g)
1 tablespoon ground cinnamon
1 tablespoon grated ginger
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 cup whole milk (120ml)
1/2 teaspoon vanilla extract
1/2 cup unsalted butter (100g) at room temperature
1/2 cup brown sugar (90g) packed
1 large egg
1/2 cup caramel sauce (160g)
4 medium pears (400g), ripe and firm, without peel, cut into thin slices
Preheat the oven to 350°F (180°C)
Grease a 20cm-diameter cake pan with butter and set aside
Prepare the batter: in a small bowl, combine flour, cinnamon, ginger, baking powder, salt, cloves, and baking soda
Mix well and reserve
On one side, mix milk and vanilla extract. Reserve
In a stand mixer, beat butter with brown sugar until creamy and fluffy (about 5 minutes)
Add the egg and beat until mixed
Add caramel sauce and beat well
While the machine is running, add the ginger mixture reserved earlier, alternating with the milk-vanilla mixture, until a smooth batter forms (about 3 minutes). Reserve
Line the bottom of the prepared cake pan with pear slices
Cover with the reserved batter
Bake in the preheated oven at 350°F (180°C) until a toothpick inserted into the batter comes out clean (about 35 minutes)
Let it cool for about 10 minutes
Run a knife around the edges of the cake
Invert the cake onto a decorative plate
Serve warm or at room temperature
224 calories per slice
