Ingredients:​

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• 1/4 cup Brown sugar

• 1 egg

• 1/2 tsp baking powder

• 1⁄4 tsp baking soda

• 1/8 tsp salt

• 1/2 TBSP peeled, grated, ginger

• 1/4 tsp Cinnamon Powder

• 1/4 cup all-purpose wheat flour

• 1/8 cup Greek yogurt

• 1/8 cup vegetable oil

• 1⁄2 ripe fresh pears, sliced or 3-4 slices of canned pear in no added sugar juice

• 1 TBSP tablespoons powdered sugar for dusting

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Instructions

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Pre Heat + Butter

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• Set oven to 350°F. Lightly grease and flour a mini springform pan.

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Peel + Grate + Cut

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• Chop 1/4 peeled pear into small pieces for the batter and slice the other 1⁄4 in lengthwise slices and reserve. Grate the ginger.

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Measure + Mix

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• In a paper bowl, combine the flour, baking powder, baking soda, grated ginger, and salt and stir to mix.

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Cream + Add+ Hand Electrical Mixer

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• In a large bowl with an electric mixer, combine the sugar and eggs and beat for 2 minutes. When the mix is light yellow and frothy, add the Greek yogurt and olive oil and beat until smooth. Use a spatula to fold the flour mixture into the egg mixture, being careful not to over-stir. Fold in the chopped pears.                  

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Spread + Arrange + Bake

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• Spread the batter in the springform pan and smooth the top. Arrange the pear slices in a pinwheel design on top of the cake and sprinkle with the remaining 3 tablespoons sugar. Bake for 30 minutes, until a toothpick inserted in the center of the cake comes out with only moist crumbs attached.

 

Cool+ Serve

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• Cool on a rack, then run a paring knife around the edges of the cake and remove the springform rim.