1 cup (225 grams) plain whole-milk yogurt
2 Bosc pears, peeled and cut into 1/4-inch slices
Preheat the oven to 350°F. Grease a 9-inch square or equivalent pan.
In a small saucepan, melt together the butter, syrup, and brown sugar over low heat. Gently stir to combine as the mixture melts. Set aside.
In a medium mixing bowl, whisk together the flour, salt, baking soda, ginger, cloves, cinnamon, and nutmeg. Pour the butter mixture into the flour mixture and combine with a few strokes of a wooden spoon, taking care not to overmix.
In a small bowl, whisk together the egg and yogurt. Add the egg mixture to the batter, and gently combine. Transfer the batter to the prepared pan.
Lay the pears on top of the batter in a pinwheel shape. Bake until a toothpick or cake tester comes out clean when inserted into the cake, 30 to 35 minutes.
Recipe Notes
- Store tightly wrapped at room temperature. This cake gets better on the second and even third day.
Reprinted with permission from The Homemade Kitchen: Recipes for Cooking with Pleasure by Alana Chernila, copyright (c) 2015. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.