Best 8 Pear Cranberry Gingerbread Cake Recipes

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Indulge in the delightful flavors of fall with our Pear Cranberry Gingerbread Cake, a symphony of warm spices, juicy fruits, and tender crumb. This classic gingerbread cake gets a festive makeover with the addition of sweet pears and tangy cranberries, making it the perfect centerpiece for your holiday gatherings. But that's not all, this article also features two additional irresistible recipes: a delectable Pear Cranberry Pie, brimming with seasonal fruits and encased in a flaky, buttery crust, and a cozy Gingerbread Latte, a comforting fusion of gingerbread spices and creamy milk, topped with whipped cream and a sprinkle of cinnamon. Get ready to embrace the spirit of the season with these culinary delights, guaranteed to warm your heart and tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

UPSIDE-DOWN PEAR GINGERBREAD CAKE



Upside-Down Pear Gingerbread Cake image

The aroma of baking gingerbread stirs up such warm memories. This cake looks festive and is even on the lighter side. -Nancy Beckman, Helena, Montana

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 17

3 tablespoons butter
1/3 cup packed dark brown sugar
2 medium Bosc pears, peeled and thinly sliced
CAKE:
1/2 cup 2% milk
1 tablespoon cider vinegar
1 large egg, room temperature
1/2 cup packed dark brown sugar
1/3 cup molasses
1/4 cup butter, melted
1-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
Whipped cream, optional

Steps:

  • Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top., For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves; gradually beat into molasses mixture. Spoon carefully over pears., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired.

Nutrition Facts : Calories 331 calories, Fat 11g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 348mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.

PEAR CRANBERRY CAKE



Pear Cranberry Cake image

Provided by Ian Knauer

Categories     Cake     Milk/Cream     Mixer     Egg     Fruit     Dessert     Bake     Christmas     Thanksgiving     Cranberry     Pear     Fall     Cinnamon     Potluck     Boil     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 12 servings

Number Of Ingredients 20

For cake:
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon grated nutmeg
1 3/4 cups sugar
1 1/4 cups vegetable oil
4 large eggs
1 tablespoon pure vanilla extract
3 Bosc pears (1 1/2 pounds), cut into 3/4-inch pieces
1 cup cranberries (thawed if frozen)
For glaze:
1 cup heavy cream
1/2 cup packed light brown sugar
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
2 (3-inch-long) cinnamon sticks
Equipment: a 10-by 4-inch angel food cake pan or a 15- cup Bundt pan

Steps:

  • Make cake:
  • Preheat oven to 350°F with rack in middle. Butter cake pan.
  • Whisk together flour, baking powder, salt, and spices.
  • Beat together sugar, oil, eggs, and vanilla with an electric mixer until combined well.
  • At low speed, mix in pears and cranberries, then mix in flour mixture until incorporated.
  • Spoon batter into pan.
  • Bake until a wooden pick inserted into center of cake comes out clean, 1 1/4 to 1 1/2 hours.
  • Cool in pan 30 minutes, then turn out onto a rack and cool completely.
  • Make glaze:
  • Bring cream, brown sugar, corn syrup, vanilla, cinnamon sticks, and a pinch of salt to a boil in a small heavy saucepan, stirring occasionally, then simmer until slightly thickened, about 10 minutes.
  • Cool glaze 5 minutes. Discard cinnamon sticks, then pour glaze over cake, letting some drip down sides.

GINGER PEAR CAKE



Ginger Pear Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield 12 servings

Number Of Ingredients 14

1/4 cup unsalted butter
2 ripe Bosc pears, peeled, cored, and cut into 1-inch chunks
1/2 cup dark brown sugar
2 teaspoons pumpkin pie spice
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground ginger
3/4 teaspoon baking soda
1/2 teaspoons baking powder
1/4 teaspoon fine salt
1/4 cup milk
1/2 cup dark molasses
2 large eggs
1/4 cup water
Confectioners' sugar, for dusting, optional

Steps:

  • Position a rack in the center of the oven and preheat to 325 degrees F. Lightly spray a 9 by 13 by 2-inch baking dish with vegetable cooking spray. Line the pan with parchment or waxed paper.
  • Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pears and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in 1 tablespoon of the brown sugar and 1 teaspoon of the pumpkin pie spice and remove pan from the heat.
  • Whisk the flour, ginger, the remaining 1 teaspoon of pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
  • In another bowl, whisk the milk, molasses, and remaining brown sugar. Add the eggs and whisk until smooth. Use a spatula to stir the molasses mixture into the dry ingredients to make a thick liquid batter.
  • Heat the water and remaining 2 tablespoons butter in a small saucepan until just boiling. Whisk the hot water into to the batter until just combined. Stir in the pears. Pour the batter into the prepared pan. Bake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes.
  • Cool cake in the pan on a rack. Cut into 12 squares. Dust with confectioners' sugar before serving, if desired.

Nutrition Facts : Calories 193 calorie, Fat 5 grams, SaturatedFat 3 grams, Carbohydrate 35 grams, Fiber 1 grams, Protein 3 grams

PEAR-CRANBERRY UPSIDE-DOWN CAKE



Pear-Cranberry Upside-Down Cake image

Serve a scoop of Spice Ice Cream alongside this upside-down cake for a delicious fall dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 13

12 tablespoons (1 1/2 sticks) unsalted butter
1 3/4 cups firmly packed light-brown sugar
3 firm but ripe pears, such as Anjou
Juice of 1 lemon
1 cup cranberries
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
3 large eggs
1 cup milk, room temperature
Spice Ice Cream

Steps:

  • Preheat oven to 350 degrees. Combine 6 tablespoons butter and 3/4 cup brown sugar in a medium skillet, and cook over medium-high heat, stirring constantly, until melted and thoroughly combined, about 6 minutes. Pour into a 10-by-2-inch professional round cake pan.
  • Peel pears, core, and slice into 1/2-inch-thick wedges. Coat with lemon juice, and arrange on top of brown-sugar mixture in a spiral pattern around edge of pan. Fan out slices in center. Sprinkle 1/2 cup cranberries over pears, and set aside.
  • Sift flour, baking powder, salt, cinnamon, and ginger together in a medium bowl, and set aside. Combine remaining 6 tablespoons of butter with remaining cup brown sugar in the bowl of an electric mixer, and beat until well combined. Add eggs one at a time, beating after each addition. Add milk alternately with flour mixture, beginning and ending with four; beat until smooth. Stir in remaining 1/2 cup cranberries; pour over fruit in pan. Bake until a tester inserted in the center of cake comes out clean, about 40 minutes.
  • Transfer to a wire rack to cool for 15 minutes. Run a knife around edges and invert onto a serving platter. Serve with spice ice cream.

PEAR AND CRANBERRY UPSIDE-DOWN CAKE



Pear and Cranberry Upside-Down Cake image

Pear and cranberry upside-down cake. Serve with vanilla ice cream.

Provided by Shanda

Time 1h50m

Yield 18

Number Of Ingredients 16

cooking spray
½ cup unsalted butter
4 cups white sugar, divided
5 medium pears - peeled, cored and sliced
½ (12 ounce) package fresh cranberries
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 cup vanilla soy milk
⅔ cup canola oil
4 large eggs
1 tablespoon vanilla
1 cup chopped walnuts

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Cut a rectangle out of waxed paper to fit an 8x12-inch cake pan. Spray the pan with cooking spray, then place waxed paper liner over the bottom.
  • Melt butter in a large skillet. Add 2 cups sugar and cook until sugar has dissolved and mixture is bubbling, about 3 minutes. Add pear slices; reduce heat to low and cook for 5 minutes. Turn off heat and add cranberries.
  • Whisk flour, baking soda, cinnamon, salt, cloves, and nutmeg together in a bowl.
  • Combine remaining 2 cups sugar, milk, oil, eggs, and vanilla in another bowl using a hand mixer until cake batter is smooth. Gradually mix in dry ingredients until well combined. Fold in walnuts.
  • Pour pear-cranberry mixture into the prepared cake pan. Use a spatula to spread cake batter evenly on top of fruit.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and cool on a wire rack for 10 minutes.
  • Place a platter on top of the cake pan and carefully flip the pan and platter over, allowing the cake to settle on the platter. Lift cake pan off and serve.

Nutrition Facts : Calories 466.1 calories, Carbohydrate 70.7 g, Cholesterol 54.9 mg, Fat 19.3 g, Fiber 3 g, Protein 5.3 g, SaturatedFat 4.7 g, Sodium 258.6 mg, Sugar 50.3 g

PEAR GINGERBREAD COBBLER



Pear Gingerbread Cobbler image

A sure sign that fall is truly here is when my family asks me to make my signature gingerbread cobbler. Over the years it's been given the nickname of "Autumn in the Oven". Clever, right? -Cheryl Peterman, Prescott, Arizona

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 20

4 cups sliced peeled fresh pears (about 4 medium)
1/2 cup packed brown sugar
1/2 cup water
1 tablespoon orange juice
1/4 teaspoon ground cinnamon
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons finely chopped crystallized ginger
GINGERBREAD LAYER:
1/2 cup buttermilk
1/4 cup sugar
1/4 cup molasses
1 egg
2 tablespoons canola oil
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350°. In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until pears are tender, stirring occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pears. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in crystallized ginger. Transfer to a greased 8-in. square baking dish., In a large bowl, beat buttermilk, sugar, molasses, egg and oil until sugar is dissolved. In another bowl, whisk the remaining ingredients; gradually beat into buttermilk mixture. Pour over pear mixture., Bake 20-25 minutes or until filling is bubbly and a toothpick inserted in center comes out clean.

Nutrition Facts : Calories 277 calories, Fat 5g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 215mg sodium, Carbohydrate 58g carbohydrate (36g sugars, Fiber 3g fiber), Protein 3g protein.

PEAR GINGERBREAD CAKE ROLL



Pear Gingerbread Cake Roll image

Crave the taste of gingerbread at Christmastime? Why stop at making cutout cookies? Enjoy this elegant swirled dessert. It dresses up a spiced molasses cake with a luscious pear filling. -Gwen Beauchamp, Lancaster, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 10 servings.

Number Of Ingredients 18

3 large eggs
3 large egg yolks
2/3 cup sugar
2 tablespoons butter, melted
2 tablespoons molasses
3/4 cup cake flour
1 teaspoon baking powder
1 teaspoon each ground ginger, cinnamon and allspice
2 to 3 teaspoons confectioners' sugar
FILLING:
2 medium pears, peeled and finely chopped
1 tablespoon butter
2 tablespoons pear brandy or brandy
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Additional confectioners' sugar and ground cinnamon, optional

Steps:

  • Line a 15x10x1-in. baking pan with waxed paper; grease and flour the pan and paper. Set aside. In a large bowl, beat eggs and egg yolks for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in butter and molasses. Combine the flour, baking powder and spices; fold into egg mixture. Spread batter into prepared pan., Bake at 375° for 9-11 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small skillet, saute pears in butter until tender. Remove from the heat; stir in brandy. Cool completely. In a large bowl, beat the cream, confectioners' sugar, cinnamon and ginger until stiff peaks form. Gently fold in pear mixture., Unroll cake and spread filling over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. Dust with additional confectioners' sugar and cinnamon if desired.

Nutrition Facts : Calories 284 calories, Fat 15g fat (9g saturated fat), Cholesterol 167mg cholesterol, Sodium 99mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.

STICKY CRANBERRY GINGERBREAD



Sticky Cranberry Gingerbread image

Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays. The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day. (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving. Whipped cream or crème fraîche, spiked with a little bourbon if you like, is nice on the side.

Provided by Melissa Clark

Categories     cakes, cookies and bars, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 16

2 cups/8 ounces/266 grams fresh or frozen cranberries
1 cup/200 grams granulated sugar
1 stick/4 ounces/113 grams unsalted butter
2/3 cup/133 grams dark brown sugar
1/2 cup/120 milliliters whole milk
1/2 cup/120 milliliters maple syrup
1/4 cup/60 milliliters molasses
1 1/2 cups/185 grams all-purpose flour
1 tablespoon/5 grams ground ginger
1/2 teaspoon/1 gram ground cinnamon
1/2 teaspoon/3 grams baking powder
1/2 teaspoon/3 grams kosher salt
1/4 teaspoon/1 gram baking soda
1/4 teaspoon black pepper
2 large eggs, lightly beaten
1 tablespoon/14 grams grated fresh ginger (from 1-inch piece)

Steps:

  • Heat oven to 350 degrees and line a 9-inch square or round baking pan with parchment.
  • In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes. Aim to have about half the cranberries broken down, with the remainder more or less whole.
  • In a separate saucepan, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat. Bring it to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
  • In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger.
  • Scrape the batter into the pan. Drop fat dollops of cranberry sauce onto the surface of the cake batter. Drag a long, slender knife through the batter in a swirly design, as if you are marbling a cake. Transfer the cake to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer the pan to a wire baking rack and let the cake cool completely before eating it.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 4 grams, Carbohydrate 69 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 198 milligrams, Sugar 51 grams, TransFat 0 grams

Tips:

  • Mise en Place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
  • Use Fresh Ingredients: The fresher your ingredients, the better your cake will taste. If possible, use organic or locally-sourced ingredients.
  • Don't Overmix the Batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
  • Bake the Cake in a Preheated Oven: This will help ensure that the cake bakes evenly.
  • Let the Cake Cool Completely Before Frosting It: This will help prevent the frosting from melting.

Conclusion:

This pear cranberry gingerbread cake is a delicious and festive holiday dessert. It's perfect for potlucks, parties, or simply enjoying at home with your family. With its moist, flavorful crumb and tangy cream cheese frosting, this cake is sure to be a hit. So next time you're looking for a special dessert to make, give this pear cranberry gingerbread cake a try. You won't be disappointed!

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