Fall Dessert Recipe: Gingerbread Pear Loaf Cake

We Found This Awesome Recipe on FoodandWine.com 

2 teaspoons baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt 1 cup sugar, plus more for sprinkling 

1 stick unsalted butter, melted and cooled, plus more for brushing 

1/3 cup plus 2 tablespoons buttermilk 2 large eggs, at room temperature 

2 teaspoons pure vanilla extract 

1 large ripe pear, peeled, cored and coarsely chopped 

1 tablespoon minced crystallized ginger, plus more for sprinkling

How to Make It

Step 1    
Preheat the oven to 350° and butter a 9-by-4 1/2-inch loaf pan. In a large bowl, whisk the flour with the baking powder, baking soda and salt.

Step 2    
In a medium bowl, whisk the cup of sugar with the butter, buttermilk, eggs and vanilla. Using a wooden spoon, mix the wet ingredients into the dry ingredients, then fold in the pears and ginger.

Step 3    
Scrape the batter into the prepared pan. Sprinkle with sugar and crystallized ginger and bake in the center of the oven for about 1 hour until a toothpick inserted into the center comes out clean; loosely cover the top with foil during the last 15 minutes to prevent overbrowning.

Step 4    
Transfer the cake to a wire rack and let cool completely in the pan. Invert the cake onto a plate and invert again. Slice the cake and serve.

Make Ahead

The cake can be wrapped in foil and refrigerated for up to 3 days.