Margarine (for greasing)
For the batter
1 1/2 cups all-purpose flour (180g)
1 tablespoon ground cinnamon
1 teaspoon 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), well-pressed into the measuring cup
2 large eggs
1/2 cup caramel sauce (160g)
4 medium pears (400g), ripe and firm, without skins, sliced thinly
Margarine (for greasing)
For the batter
1 1/2 cups all-purpose flour (180g)
1 tablespoon ground cinnamon
1 teaspoon 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), well-pressed into the measuring cup
2 large eggs
1/2 cup caramel sauce (160g)
4 medium pears (400g), ripe and firm, without skins, sliced thinly
Preheat the oven to 350°F (medium-high)
Grease a 20cm-diameter cake pan with butter and set aside
Prepare the batter:
Mix a small bowl, combine the all-purpose flour, cinnamon, ginger, baking powder, salt, ground cloves, and baking soda
Mix well and reserve
For part of it, mix the milk and vanilla extract. Reserve
In a stand mixer, beat the butter with brown sugar until a creamy and fluffy mixture forms (about 5 minutes)
Add the egg and beat until mixed
Add the caramel sauce and beat well
Don't stop the appliance, add the ginger mixture reserved earlier, alternating with the milk and vanilla mixture, until a homogeneous mass is formed (approximately 3 minutes). Reserve
For the cake pan prepared earlier, line the bottom with pear slices
Cover with the batter reserved earlier
Bake in the preheated oven at 350°F until, when inserting a toothpick into the mass, it comes out clean (about 35 minutes)
Let cool for about 10 minutes
Run a knife around the cake
Dismount the cake onto a decorative plate
Serve warm or at room temperature.
