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A plate drizzled in caramel sauce topped with a pear ginger mini cake with two forks on the plate and a coffee cup in the background.

Pear Ginger Mini Cakes with Spiced Oat Crumble Topping

Individual Pear Ginger Cakes studded with chunks of pear and real ginger the topped off with an oat graham cracker and cinnamon crumble.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 mini cakes
Calories: 268kcal
Author: Hezzi-D

Ingredients

For the mini cakes:

  • 1 1/2 c. flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 1/2 c. 1 stick butter, softened
  • 1/2 c. sour cream
  • 1/3 c. sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 Tablespoon fresh ginger grated
  • 1 large pear roughly chopped

For the oat crumble:

  • 1/4 c. flour
  • 1/3 c. oat grahams crushed
  • 3 Tablespoons butter softened
  • 1/4 c. brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt

Instructions

  • 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 2/3 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.

Notes

A Hezzi-D Original recipe

Nutrition

Serving: 1g | Calories: 268kcal | Carbohydrates: 44g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 679mg | Fiber: 2g | Sugar: 18g