Sticky gingerbread topped with a crown of caramelized pears and studded with chewy crystallized ginger.
This is the perfect Christmas cake. A spiced, moist cake topped with seasonal fruit and dripping in a rich caramel - just screams holiday! Also, the fact that this cake is self-saucing and requires no frosting makes it that much more attractive to the baker. In so saying, meet your one cake pan show stopper dessert that is sure to please the holiday crowd! Although I just developed it this year, this cake has now become part of our Christmas Eve tradition. However I strongly believe Christmas lasts at least until New Years, so this cake may be making another appearance ;)
Yields: 1 large bundt cake
Ingredients:
2 Medium or 3 Small pears
½ cup vegan butter
½ cup coconut sugar
¼ teaspoon cinnamon
3 cups white flour (I used spelt)
1½ teaspoons baking soda
2 ¼ teaspoons ground ginger
2 ¼ teaspoons ground cinnamon
1/8 rounded teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon salt
1 cup blackstrap molasses
1 cup hot water 1 cup
3 Tablespoons ground flax seeds
5 Tablespoons water
10 Tablespoons vegan butter
¼ cup coconut sugar
2 teaspoons vanilla extract
1 cup crystallized ginger chopped into pieces (optional)
Directions:
Oil a large bundt pan and peel, core, and thinly slice the pears. Place the pear slices on the bottom of the bundt pan, in a single layer but slightly overlapping, until the bottom is covered. If you have a few extra pear slices, chop them up and set aside.
In a small saucepan, heat the ½ cup butter, ½ cup sugar, and ¼ teaspoon cinnamon over medium-low heat until bubbling, whisking constantly. Set aside ¼ cup of this caramel mixture and pour the remaining caramel over the pear slices in the bundt pan.
Preheat the oven to 350 degrees.
Combine the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl.
In a heat resistant bowl, combine the molasses and hot water. Whisk together the ground flax and 5 tablespoons water in a small bowl and set aside.
In the bowl of a stand mixer, beat the remaining butter, sugar, ¼ cup caramel, and vanilla until smooth. Add in the flax mixture and molasses mixture, stirring to incorporate. Add the dry ingredients to the stand mixer and mix just until combined. Stir in the crystallized ginger pieces and any extra chopped pear if using.
Pour the batter over the pears and caramel in the bundt pan and bake for 60 minutes, or until a toothpick comes out clean. Allow it to cool for 30 minutes before flipping the cake out onto the serving plate.
Serve with some non-dairy whipped cream and enjoy!
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