Individual Pear Ginger Cakes studded with chunks of pear and real ginger the topped off with an oat graham cracker and cinnamon crumble makes for a tasty dessert or special breakfast.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
I don't know about you but I buy a lot of fruit every week at the market. My son eats fruit at every meal and we eat a lot of it throughout the day too. While we normally eat most of it there's always a few pieces of fruit left at the end of the week that need to be used as soon as possible.
This was the case with a few pears I got from Melissa's Produce. While pears are one of my favorite fruits I had already had so much other fruit during the week that by the time the weekend came they were starting to get soft. Instead of cutting them up for fruit salad I started thinking of what I could bake with them.
After looking in my pantry and the refrigerator I came up with the idea to make Pear Ginger Cakes with an Oat Crumble Topping. I had just gotten a new mini loaf pan from Circulon and I couldn't wait to use it so instead of making one large snack cake I decided to make individual cakes.
- baking powder
- sugar (I used Dixie Crystals)
- sour cream
- an egg
- fresh ginger
- ripe pears
- brown sugar
- Nairn's Oat Grahams
To get started I combined the flour, baking powder, cinnamon, nutmeg, and salt in a large bowl then set it aside. I then creamed together the butter, Dixie Crystals sugar, and sour cream. Make sure you mix it really well so it gets light and fluffy. This will help give the cakes their airy texture.
Next I mixed the egg, vanilla, and ginger in with the sugar. Once they were mixed well I added the wet ingredients to the dry ingredients to form a thick batter. Then I folded in the pears.
I divided the batter between the mini loaf pans and then I got to work on the spiced oat crumble topping. While you can skip this step I wouldn't recommend it as it totally makes these cakes.
To make the crumble I mixed together flour, softened butter, crushed oat grahams, cinnamon, brown sugar, and salt. After it comes together I sprinkled it on top of the mini cakes and put them into the oven.
These mini cakes are so delicious. They are light and fluffy with flavors of ginger, cinnamon, and pears. The topping is crunchy with hints of oats and cinnamon.
While you can simply slice these cakes and eat them as is my husband and I like to drizzle caramel sauce over top of them. You could even put a dollop of whipped cream on it if you'd like. These are the perfect individual desserts to serve at a dinner party or just as a sweet snack after school.
Pro Tips and Substitutions:
- If you don't have pears you can certainly use an apple in this recipe instead.
- Substitute regular graham crackers for the oat grahams but then add in ¼ cup of oats to the crumble.
- Watch the cakes to make sure they don't get too done. You want them golden brown but not over baked.
If you’ve tried my Pear Ginger Mini Cakes or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
For the mini cakes:
- 1 ½ c. flour
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt
- ½ c. (1 stick ) butter, softened
- ½ c. sour cream
- ⅓ c. sugar
- 1 egg
- 1 teaspoon vanilla
- 1 Tablespoon fresh ginger, grated
- 1 large pear, roughly chopped
For the oat crumble:
- ¼ c. flour
- ⅓ c. oat grahams, crushed
- 3 Tablespoons butter, softened
- ¼ c. brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt
- Preheat the oven to 425 degrees. Spray a mini loaf pan with cooking spray and set aside.
- In a large bowl combine the flour, baking powder, cinnamon, nutmeg, and salt. Mix well.
- In a medium bowl cream together the butter, sour cream, and sugar.
- Add in the egg, vanilla, and ginger and mix well.
- Add the butter mixture to the flour mixture and mix until it forms a dough.
- Fold in the pears.
- Divide the batter between the mini loaf pans filling them about ⅔ of the way full.
- In a medium bowl combine all the oat crumble ingredients and mix until a crumble forms.
- Sprinkle 1-2 tablespoons of the oat mixture on top of the mini cakes.
- Bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
A Hezzi-D Original recipe
Amount Per Serving: Calories: 268Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 679mgCarbohydrates: 44gFiber: 2gSugar: 18gProtein: 5g
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