Ginger Pear Cake - unsalted butter

Method

• Position a rack in the center of the oven and preheat to 325 degrees F. Lightly spray a 9 by 13 by 2-inch baking dish with vegetable cooking spray.
• Line the pan with parchment or waxed paper.
• Melt 2 tablespoons of the butter in a medium skillet over medium-high heat.
• Add the pears and cook, stirring occasionally, until golden brown, about 7 minutes.
• Stir in 1 tablespoon of the brown sugar and 1 teaspoon of the pumpkin pie spice and remove pan from the heat.
• Whisk the flour, ginger, the remaining 1 teaspoon of pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
• In another bowl, whisk the milk, molasses, and remaining brown sugar.
• Add the eggs and whisk until smooth.
• Use a spatula to stir the molasses mixture into the dry ingredients to make a thick liquid batter.
• Heat the water and remaining 2 tablespoons butter in a small saucepan until just boiling.
• Whisk the hot water into to the batter until just combined.
• Stir in the pears.
• Pour the batter into the prepared pan.
• Bake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes.
• Cool cake in the pan on a rack.
• Cut into 12 squares.
• Dust with confectioners' sugar before serving, if desired.
• In our diabetic-friendly desserts, we use small amounts of sweeteners in accordance with guidelines set up by the American Diabetic Association.
• As with all sweets, moderation is important.