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poached pear gingerbread loaf

POACHED PEAR GINGERBREAD CAKE

Course Dessert
Keyword gingerbread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 1 9x5" cake

Ingredients

For the Poached Pears

  • 3 Bosc or Bartlett pears peeled with stems left intact
  • 1/2 cup granulated sugar
  • 1 cup filtered water
  • 1 tsp Vanilla Extract or 1/2 tsp Vanilla seeds
  • Peel from 1 orange
  • 3 cinnamon sticks

For the Gingerbread Loaf Cake

  • 1/2 cup molasses
  • 2/3 cup coconut sugar
  • 1/2 cup coconut oil melted
  • 2 TBSP Flax Meal + 5 TBSP Water
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 TBSP freshly grated ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 2 cups Spelt or Whole Wheat Flour
  • 2/3 cup almond milk

Instructions

Poach the Pears:

  1. In a medium saucepan, combine all ingredients and bring to a boil. Reduce heat to medium low and simmer until the pears are easily pierced with a knife (approx 15-20 minutes). Remove pears and set aside.
  2. Strain the poaching liquid through a fine strainer and return the liquid to the saucepan. Simmer until it thickens to form a syrup that coats the back of a spoon (~35 minutes). Set aside.

Prepare the Gingerbread Cake Batter:

  1. Preheat oven to 350' F. Line a 9 x 5-inch loaf pan with parchment and lightly grease the sides. Set aside.
  2. In a small bowl combine the flax meal and water and set aside for 10 minutes. In a large bowl, combine the molasses, coconut sugar, and coconut oil. Add the flax meal mixture and stir until combined. Stir in the baking soda, baking powder, spices, and salt. Alternately, fold in the flour and almond milk until combined.

Assemble the cake:

  1. Place poached pears in the prepared pan and spoon the gingerbread batter around the pears. Don't worry if it looks messy at first; it will bake up beautifully. Place in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
  2. Remove from the oven and cool for 10 minutes before removing from the pan (using the parchment paper, gently pull up on the sides to help the cake release). Transfer the loaf to a cooling rack to cool completely before serving.

To Serve:

  1. Sprinkle with powdered sugar and spoon some of the poaching syrup over each slice.

Recipe Notes

If you don't have whole wheat or spelt flour, simply use all purpose flour. In exchange for the fresh grated ginger, use 1/4 tsp ground ginger. Almond milk can be exchanged for coconut milk or any other non dairy milk your prefer.