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Ingredients
Base:
3 ½ tablespoons unsalted butter, cut into pieces
¼ cup dark brown sugar
3 pears - peeled, cored, and sliced
Batter:
1 ½ cups graham flour
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon kosher salt
½ teaspoon ground cinnamon
½ cup unsalted butter, at room temperature
½ cup packed dark brown sugar
¼ cup grapeseed oil
2 tablespoons honey
3 large eggs
1 teaspoon vanilla extract
1 cup whole milk
Preparation
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pan with 2-inch sides and line the bottom with a round of parchment paper.
Step 2
Add butter pieces to the pan. Place in the preheating oven until melted. Sprinkle brown sugar on top. Arrange sliced pears in a circular pattern over the butter and brown sugar. Set aside.
Step 3
Whisk graham flour, all-purpose flour, baking powder, baking soda, ginger, salt, and cinnamon together in a medium bowl.
Step 4
Combine butter, brown sugar, oil, and honey in a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes, scraping the sides of the bowl as necessary. Add eggs and vanilla extract; beat for 1 minute. Add flour mixture in 3 additions, alternating with milk; beat briefly after each addition.
Step 5
Pour batter carefully over the pears. Smooth the top.
Step 6
Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake for 10 minutes. Invert onto a wire rack and peel off parchment paper. Allow to cool completely.
Cook's Notes:
Graham flour is a coarsely ground whole wheat flour. I use the Bob's Red Mill(R) brand.
If you don't have a 9-inch pan with 2-inch sides, fill your pan 3/4 of the way and bake any remaining batter as muffins.