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Frog Hollow's pear-ginger cake

Frog Hollow's pear-ginger cake
Ricardo DeAratanha / Los Angeles Times

Dear SOS: We recently had a scrumptious pear-ginger cake at the Frog Hollow Farm Market and Cafe in the Ferry Building in San Francisco. We'd greatly appreciate getting the recipe. Lillian Maremont San Francisco Dear Lillian: Rebecca Courchesne of Frog ... Read more

Total time: 1 hour, 10 minutes | Serves 8
  • 1/2 cup (1 stick) butter
  • 3/4 cup light brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup mashed very ripe pears (about 2 pears)
  • 1 1/2 tablespoons finely chopped, peeled ginger root
  • 1 teaspoon vanilla
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1 cup whipped cream, optional, for garnish
  • 1 ripe pear, peeled and sliced, optional, for garnish

Step 1Heat the oven to 350 degrees. Cream the butter and sugars until light and fluffy. Add the eggs one at a time, beating until blended.

Step 2Add the pears, ginger and vanilla and mix. The mixture may look curdled at this point.

Step 3Sift together the cake flour, baking soda and salt. Add the flour mixture to the pear mixture alternately with the buttermilk, beginning and ending with the flour mixture. Beat until blended, scraping the sides of the bowl as needed. Be careful not to over mix.

Step 4Pour the batter into a greased and floured 9-inch round cake pan with a removable bottom or a springform pan. Bake until a skewer inserted in the middle comes out clean, about 45 to 50 minutes. Cool in the pan for 15 minutes, then remove the cake to a cake plate. Serve with whipped cream and pear slices.


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