Gingerbread Pecan Pear Cake with Maple Pecan Caramel

Prep Time: 1 h 45 mins

Naturally sweet pecans combine with gingerbread and maple caramel in this show-stopping dessert. Poached pears are placed in the middle of the cake for a beautiful presentation when sliced.

Ingredients

For the poached pears:
2 cups apple cider
1 cinnamon stick
6 cloves
3 small pears, peeled (cored from the bottom up, if desired)

For the cake:
1/2 cup raw pecan halves
12 tablespoons (1 1/2 sticks) salted butter, softened
2/3 cup coconut palm sugar
1/2 cup molasses
1 tablespoon vanilla
3 large eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1 cup plain nonfat Greek yogurt

For the maple pecan caramel:
3/4 cup maple syrup
Pinch of salt
3/4 cup coconut cream
2 tablespoons salted butter
1/2 cup pecan pieces
1/2 teaspoon vanilla

Instructions

1. To make the poached pears: Place the cider, cinnamon stick, and cloves in a smaller saucepan with steep sides and bring to a boil. Add the pears, stem up, and reduce the heat to a simmer.
2. Simmer for 10 to 15 minutes, or until pears are tender. Remove the pears and place them on paper towels to absorb any excess liquid. Discard the poaching liquid or enjoy it as a hot apple cider while you finish the cake.
3. To make the cake, preheat the oven to 350°F. Grease and flour a large loaf pan.
4. In a large mixing bowl, beat the butter and sugar until light and fluffy, 2 to 3 minutes. Add the molasses and beat until mixed. Add the eggs one at a time, beating after each addition until thoroughly combined. Add the vanilla and beat until mixed.
5. In another bowl, whisk together flour, baking powder, baking soda, salt, ground cloves, cinnamon, and ginger.
6. Add about half of the dry mixture to the egg mixture and beat until just combined. Add the yogurt, mixing in until just combined. Add the remaining dry ingredients and mix in until just combined. The mixture will be very thick. Spoon the mixture into the prepared loaf pan and smooth out the top.
7. Carefully press the poached pears down into the batter, in a line (make sure that each pear is fully submerged in the batter, except for the tops, and that the pears do not touch the sides of the pan).
8. Line the exposed portion of the batter on the top of the pan with the pecan halves.
9. Bake in the preheated oven for 1 hour, or up to 1 hour and 10 minutes. Insert a tester into the cake to make sure it is cooked through.
10. To make the maple pecan caramel, add the maple syrup to a saucepan acnd bring it to a boil. Let cook for 4 to 5 minutes, or until the maple syrup starts to caramelize and turn a deeper amber color. As soon as this happens, add the coconut cream, salt, and butter to the pan. The mixture will sputter and seize; continue cooking for another 3 to 4 minutes, and it will melt back down. When the caramel is smooth and thick, remove from the heat. Stir in the pecan pieces and vanilla.
11. To serve: Serve the cake warm with the caramel sauce and a scoop of vanilla ice cream, if desired. Enjoy!