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The perfect fall cake for any ginger, maple lovers out there!

Serves

8

Prep time

25 MINUTES

Cook time

45 MINUTES

INGREDIENTS

TOPPING:​

  • 5 tablespoons butter​
  • 1/3 cup light brown sugar​
  • 1/4 cup Sweet Ginger Maple Syrup
  • 2-3 ripe pears, peeled, cored and sliced lengthwise​
  • 1/4 cup crystallized ginger, chopped​

CAKE:​

  • 1 1/2 cups all-purpose flour, sifted​
  • 1 1/2 teaspoon baking powder​
  • 1/4 teaspoon baking soda​
  • 1/4 teaspoon salt​
  • 1/3 cup butter​
  • 1/2 cup granulated sugar​
  • 1/2 cup Sweet Ginger Maple Syrup​
  • 2 eggs​
  • 1/2 teaspoon vanilla​
  • 1/3 cup milk​

INSTRUCTIONS

  1. Preheat oven to 325°F.
  2. Melt butter in oven proof skillet. Add brown sugar and 1/4 cpu of Sweet Ginger syrup. Bring to a boil, stirring frequently.
  3. Add pear slices and cook in syrup for 5 minutes, being careful not to tear the pear slices.
  4. Remove from heat and arrange pears in a pinwheel design. Sprinkle crystallized ginger evenly over the pears.
  5. Sift together the flour, baking powder, baking soda and salt.
  6. In a separate bowl, beat the butter and sugar until creamy. Add 1/2 cup of Sweet Ginger Maple Syrup and the vanilla and beat until smooth.
  7. Add eggs, beating after each addition.
  8. Alternately add flour mixture and milk, beating slowly after each addition.
  9. Spoon batter over pear mixture.
  10. Bake for 40-45 minutes.
  11. Cool on a wire rack for about 10 minutes.
  12. Serve cake inverted in the traditional upside down cake presentation.

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