Ginger Pear Custard Cake (grain-free : gluten-free)
With the coming of Fall, it's now pear season! Soft, sweet pears combine wonderfully with the flavor of ginger in this recipe for Ginger Pear Custard Cake. My family enjoys this recipe each Fall. This nourishing recipe is loaded with eggs and healthy fats, so it makes a great breakfast. It can also be made with a bit more sweetener and fancied up with whipped cream for a nice dessert, too!
Did you know that pears ripen off the tree? Pears are picked when they are still firm, and then they soften and sweeten off the tree. Most pears you buy at the store are still firm, so it is best to leave them on the counter to allow them to become ripe before eating or baking them. Hard pears can take 8-15 days to ripen fully at room temperature.
Ginger Pear Custard Cake
Prep Time: 15-20 minutes
Bake Time: 60-70 minutes
Total Time: 75-90 minutes
3/4 cup (1&1/2 sticks) butter, plus extra for buttering the baking dish
6 large eggs
1/3 cup sucanat (increase this to 1/2 cup for a dessert)
3/4 cup sour cream
1&1/2 tsp ground ginger
1/2 tsp Celtic sea salt
1/3 cup coconut flour
4 ripe pears, sliced with the peel on
Butter an 8X8 glass dish, generously.
In a small saucepan, melt 1&1/2 sticks of butter over low heat. Then turn off heat and allow to cool.
In the meantime, combine the eggs, sucanat, sour cream, ginger, and salt in a medium bowl. Mix it all together with an immersion blender, whisk, or mixer.
Mix in the coconut flour until well-mixed.
Mix in the melted butter.
Preheat the oven to 325 degrees F.
Slice the pears thinly, and discard the cores.
Arrange the pear slices in the baking dish.
Pour the custard mixture over the pears, making sure the pears are nestled down into the liquid.
Bake at 325° for 60-70 minutes, until custard cake is set in the center and the top is golden.
Allow to cool before slicing. Custard cake is nice slightly warm, but even better when it has been allowed to cool to room temperature. Enjoy!
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