It’s been a little while since I have shared recipe. Or shared anything for that matter.
This cake, though, needed to be shared. Like, immediately. Just in case you wanted to make it for the weekend. Because if you want it for the weekend, you really need to make it now since this particular cake tastes so much better the next day. And if you want to make it now, you might want to check that you have all of the ingredients. Because, even if you have all of the ingredients, you may find that the orange juice is a little lower in the carton than you expected it to be. And, upon questioning (interrogation), your husband may admit to having drank directly from the carton. Then you’ll need to factor in the twenty minutes it will take for your husband to run to the store for more OJ.
I have made the Jewish Apple Cake from Smitten Kitchen every Rosh Hashana for the past three years and every year it gets rave reviews. Last week, at my inlaws, I was sneaking a second (or third) slice when it occurred to me that I didn’t have to wait until next year to make this cake again. (Especially since I am hosting the Break Fast tomorrow after Yom Kippur.)
The cake itself is absolutely delicious. The outside gets a bit crispy and sweetly crusty so that you need a serrated knife to cut it properly without mushing the insides. And the inside. Well, lets just say it melts in the mouth. Enough said.
It is an AMAZING apple cake recipe, but I wanted to play around with other flavors to see if other combinations could compliment the cake as nicely as the apples in cinnamon. And this incredible (if I do say so myself) pear and ginger cake was born.
Recipe adapted from The Smitten Kitchen
- 3 Pears (the riper and jucier the better) I used Bartlet.
- 2 1/2 Tablespoons sugar
- 1/2 tsp cinnamon
- 1 1/2 tsp ginger
Peel and dice the pears into 1/2 inch cubes. Don’t stress if some skin remains. Mix the pears, sugar, and spices in a small bowl and put aside while you mix the rest of the batter.
- 2 3/4 cup flour (sifted)
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1 cup vegetable oil
- 2 cups sugar
- 2 1/2 tsp vanilla
- 1/4 cup orange juice (no pulp)
- 4 eggs
- Preheat oven to 350F. Prepare two loaf pans with non stick spray and parchment paper.
- In a large bowl, mix together the flour, baking powder, salt, cinnamon, and ginger.
- In another bowl, mix together the oil and sugar. Add the vanilla and orange juice and mix.
- Pour the wet ingredients into the dry, and mix until just wet (it will be very thick).
- Add eggs, and mix well.
- Scoop one cup of batter into the bottom of each loaf pan. Use a rubber spatula to spread the batter so it covers the bottom of the pan. Scoop about 3/4 cup of the pear mixture and sprinkle it across the batter in the bottom of each pan. Divide the remaining batter between the two pans and carefully spread it over the pears (the pears probably wont be completely covered).
- Bake for about an hour. Check the cakes after 45 minutes. If a toothpick inserted near the center is still wet with batter, but the top is starting to darken, cover the pans loosely with a sheet of foil. If after 45 minutes, the toothpick comes out clean, simply remove pans from oven and allow to cool. If you wind up taking the cakes out of the oven early, don’t forget to turn off the oven. (Shouldn’t need to be said, but sometimes I speak from experience.)
- 1/2 c powdered sugar
- 1 Tbsp milk
Mix together the powdered sugar and milk until smooth. Drizzle over cooled cakes.
This cake definitely tasted better the next day. I used powdered ginger, as opposed to fresh, and the taste was a bit subtle, but there was a kick. If you like it spicier, by all means, increase the amount of powdered ginger or use fresh ginger.