Gluten Free Pear Ginger Cake

If you are looking for a fall dessert that's for a change not apples or pumpkin, then I highly recommend this Gluten Free Pear Cake. It's a delicious twist on my popular Gluten Free Apple Crumb Cake. The added fresh grated ginger brightens it flavors and pairs so well with the spiced pears. While this pear ginger cake is delicious the day it has been baked, it's actually better the second day. Which makes it a wonderful make ahead option (especially for the busy holiday season). Serve this gluten free pear cake for breakfast, brunch or with a cup of coffee for a midafternoon treat.

Recipe Ingredient Notes

Gluten Free Flour: I tested this Gluten Free Pear Cake with my own gluten-free flour blend and Bob's Red Mill 1-to-1. Both of these gluten free flour blends resulted in a soft, moist texture and delivered an exceptional taste.

Almond Flour: The almond flour gives this pear ginger cake its beautiful structure and moist crumb. If you prefer to keep this recipe nut-free, please substitute the almond flour with the same amount of gluten-free flour. 

Fresh Ginger: Fresh ginger root can be found in the produce department of well-stocked grocery stores. Sometimes the roots seem very big and it's totally okay to break off just what you need. You will need around 2-3 inches to make this pear ginger cake.

Chinese 5 Spice: Chinese 5 Spice is a traditional spice blend consisting of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. It imparts a well-rounded, sweet, savory, and slightly spicy flavor profile. These warm spices pair very well with pears and fresh ginger. If you don't have any feel free to substitute it with ½ teaspoon of ground allspice or even Apple Pie Spice.

Sour Cream: Sour cream doesn't just make this gluten-free pear cake taste good – it also adds some richness. I tried using plain Greek yogurt instead of sour cream, and it worked just as well. If you don't have sour cream or Greek yogurt, you can use full-fat buttermilk or kefir. Just know that the cake might taste a bit different and have a slightly different texture if you use these substitutes.

Pears: When choosing pears for baking, it's generally a good idea to select those that are ripe but still somewhat firm. This ensures that they maintain their shape and don't become overly mushy during the baking process. I like to use Bosc Pears, Anjou Pears, Bartlett Pears when it comes to baking. They are known for their firm texture, which holds up well during baking. They have a wonderful flavor that intensifies when cooked.

How to grate fresh Ginger

Grating fresh ginger is a simple process that enhances the flavor of many dishes like this gluten free pear ginger cake, my Gluten Free Ginger Cookies and my Gluten Free Chocolate Ginger Cookies.

Step 1: Choose a firm, plump ginger root. The freshest and best choice of fresh ginger root should have firm, smooth skin which one can remove easily with a fingernail.

Step 2: Use a spoon or a vegetable peeler to peel the brown, outer skin of the ginger. The goal is to remove the skin while preserving as much of the flesh as possible.

Step 3: You can use a handheld grater or a Microplane zester to grate the ginger. Hold the grater over a bowl or a cutting board to catch the grated ginger. Rub the ginger against the grater's fine surface using a downward motion.

Step 4: Gather the grated ginger from the grater or cutting board. If needed, scrape off any ginger that may be stuck to the back of the grater.

Step 5: Add the freshly grated ginger directly to your recipe. Alternatively, you can store any unused grated ginger in an airtight container in the refrigerator for a short period.

How to make Gluten Free Crumb Topping

The crumb topping start with fresh ginger-infused butter. Freshly grated ginger is added to melted butter along with the spices. This gives the streusel a delicious hint of ginger which is hard to achieve with just dry, ground ginger.

Step 1: In a small saucepan carefully melt the unsalted butter. Once fully melted, add the finely grated ginger, around 1-2 teaspoons, and Chinese 5 Spice. Turn off the heat and allow to cool for 5-10 minutes.

Step 2: In the meantime combine the Gluten Free Flour, light brown sugar, granulated sugar, and kosher salt in a mixing bowl and whisk together.

Step 3: Using a fork or a small spatula, lightly mix the flour mixture and the melted butter together until crumbles form. Don’t overmix.

Step 4: Place the crumble topping in the fridge while you prepare the gluten free cake batter for the pear cake. At this point you may even freeze the crumb topping up to 3 months. It makes a great addition to muffins, coffee cakes and even cheesecakes.

How to make gluten free pear cake batter

I like to use a 9" spring form to make this gluten free pear ginger cake. An 8x8 or 9x9 square pan can also be used.

Step 1: Start by peeling and dicing the pears into small cubes. I like to cut them around 1cm dice (roughly ½ inch?). Place them in a medium bowl and toss them with the Chinese 5 spice, ground cinnamon and ground cinnamon. Set aside until ready to assemble the cake. You should have 500 grams of diced pears for this cake. I used 4 medium pears for this (around 700 grams before peeling)

Step 2: Preheat the oven to 350F. Lightly spray the spring form with nonstick cooking spray and line the bottom with parchment paper. Set aside.

Step 3: Combine the gluten-free multi-purpose flour, almond flour, baking powder, baking soda and kosher salt. Make sure to sift or stir it together.

Step 4: Add the room temperature butter, light brown sugar, granulated sugar, freshly grated ginger, about 1-2 teaspoons, and vanilla extract to the bowl of the stand mixer or large mixing bowl. Mix at medium speed for about 3 minutes until lighter in color and smooth. Make sure to stop the electric mixer halfway through and scrape the sides of the bowl with a flexible spatula.

Step 5: Add the room temperature eggs, one by one, allowing 30 seconds between each addition. The batter will look curdled but once you add the dry ingredients, it will come back together.

Step 6: With the mixer on low speed, mix in the dry ingredients until smooth. Add the room temperature sour cream and mix until incorporated. Do not overmix. The batter will be thick. Make sure to scrape down the sides and the bottom of the bowl to fold everything together.

How to bake a Gluten Free Pear Cake

The oven should be preheated at this point to 350F as well as the 9" round spring form should be ready to use.

Step 1: Transfer half of the pear ginger cake batter to the prepared spring form. With a small offset knife, spread it out in an even layer.

Step 2: Top the cake batter with about a third of the diced, spiced pears and lay them out evenly.

Step 3: Retrieve the remaining cake batter and top the pears with it. Use a small offset knife or the back of a spoon to spread it out evenly and sprinkle with the remaining spiced pears. You should have two layers of cake batter and two layers of spiced pears.

Step 4: Top the pear cake with the ginger crumb topping. Make sure to gently press down the streusel topping with the back of a spoon or clean hands to make sure it sticks to the fruit.

Step 4: Place the gluten free pear cake in the preheated oven and bake at 350F for 50-60 minutes. The crumb top of the cake will be golden brown and a cake tester insert in the center of the cake comes out clean. If you prefer using a digital thermometer make sure the internal temperature in the center of the cake is above 200F. Since this cake has a layer of fruit in the middle it takes a bit longer to bake.

Step 5: Remove the gluten free pear ginger cake from the oven and place it on a wire rack. Allow the cake to cool in the pan for 10 minutes before removing the ring of the springform pan. To do so, run a knife around the edges (right between the cake and the ring). Then open the latch of the spring form and carefully remove it. Allow the cake to cool for at least- 45-60 minutes before transferring it to a serving plate.

Serving Ideas for a Pear Ginger Cake

While this Gluten Free Pear Cake is amazing on its own (especially when it's still slightly warm), here are some delicious serving ideas. Feel free to combine them to your likings. A personal favorite is a dollop of whipped cream and a scoop of vanilla ice cream.

Dusting of Powdered Sugar: For a classic touch, dust powdered sugar lightly over the cake slices before serving. It adds a touch of sweetness without overpowering the natural flavors.

Whipped Cream Delight: Serve slices of the pear ginger cake with a dollop of freshly whipped cream on top. The combination of the light, airy cream and the spiced cake creates a delightful contrast.

Caramel Drizzle: Enhance the sweetness by drizzling warm caramel sauce over each slice. The rich caramel flavor complements the pear and ginger notes in the cake.

Vanilla Ice Cream Bliss: Pairing the cake with a scoop of vanilla ice cream adds a cool and creamy element to the warm and spiced dessert. The contrast in temperatures and textures is sure to please.

Nutty Crunch: Sprinkle chopped nuts like toasted walnuts or pecans over the cake slices. The nuttiness adds a delightful crunch and complements the soft texture of the cake.

Chocolate Ganache Elegance: Elevate the dessert with a drizzle of homemade fudge sauce. The combination of chocolate, pear, and ginger creates a sophisticated and indulgent treat.

storage & freezing

While this Gluten Free Pear Cake is delicious the day it has been made, it's even better the next day. Which is great news if you plan on making it ahead of time. To store leftover pear cake, keep it in an airtight container at room temperature. If your home is very warm and humid, I recommend storing it in the refrigerator in an airtight container. Allow it to come to room temperature before serving.

To freeze the pear ginger cake, make sure it is completely cool. Wrap the entire uncut cake in plastic wrap and place it in an airtight container or large ziplock bag. You can also freeze individual pieces this way. To thaw, transfer the cake from the freezer to the fridge and allow it to thaw overnight.

FAQ - Gluten Free Pear Cake