Skillet Pear Gingerbread Cake

Skillet Pear Gingerbread Cake

Recipe found at http://thetolerantvegan.com/2011/12/skillet-pear-gingerbread-cake/



Ingredients:

  • 2 1/3 cup(s) of all-purpose flour
  • 1 1/2 tsp. of ground ginger
  • 1 1/4 tsp. of sea salt
  • 1 1/2 tsp. of cinnamon
  • 1/4 tsp. of ground cloves
  • 3/4 cup(s) of grapeseed oil
  • 3/4 cup(s) of brown sugar
  • 1/2 cup(s) of pure cane sorghum
  • 1/2 cup(s) of dairy-free yogurt
  • 1/4 cup(s) of dairy-free milk
  • 1/2 tbsp. of fresh ginger, grated
  • 1/4 cup(s) of unsweetened applesauce
  • 1 tsp. of baking soda
  • 1 tbsp. of distilled white vinegar
  • 1/2 cup(s) of brewed hot coffee, regular or decaf
  • 2 ripe pears, peeled, cored and sliced into 1/4" pieces
  • 1 tbsp. of Earth Balance Natural Buttery Spread
Directions:
  1. Preheat your oven to 325 degrees Fahrenheit
  2. In a large bowl, whisk together the all-purpose flour, ground ginger, 1 tsp sea salt, cinnamon and ground cloves
  3. In a separate bowl, stir together the grapeseed oil, 1/2 cup brown sugar, sorghum, yogurt, milk, freshly grated ginger and unsweetened applesauce
  4. Gradually add the dry flour mixture to the wet ingredients, stirring well
  5. Stir in the baking soda and coffee
  6. Stir in the distilled white vinegar
  7. Pour the batter into a 10" cast iron skillet
  8. Arrange the pear slices on top of the batter, forming a large circle around the edges and a smaller circle in the center
  9. Stir together the remaining 1/4 cup of brown sugar and 1/4 tsp sea salt
  10. Sprinkle the brown sugar/salt mixture over top of the cake
  11. Add a dab of Earth Balance to the outer edge of each pear slice
  12. Bake the cake for 45 minutes, or until a toothpick can be inserted and removed cleanly
  13. Allow the cake to sit for 10 minutes before serving.
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