Ingredients for Cake
2 1/3 C Unbleached All-Purpose Flour.
1 1/2 Tsp Ground Ginger.
1 Tsp Kosher Salt.
1 Tsp Ground Cinnamon.
1/2 Tsp Ground Allspice.
1/4 Tsp Ground Cloves (optional).
1/4 C Canola, Grapeseed, or Other Neutral Vegetable Oil.
1/2 C Gently Packed Light Brown Sugar.
1/2 C Unsulfered Dark Molasses.
1/2 C Plain Whole Milk Yogurt or Sour Cream.
1 Tbsp Fresh Ginger, finely grated.
1 Large Egg, at room temperature.
1 Tsp Baking Soda.
1/2 C Hot, Fresh Brewed Strong Coffee or Boiling Water (I recommend the coffee for flavor).
Ingredients for Topping
4 Firm-Ripe Pears, peeled & cored (Bosc or Anjou are good).
1 Tbsp Unsalted Butter, cut into small pieces.
1/4 C Gently Packed Light Brown Sugar.
1/4 Tsp Kosher Salt.
What to Do
Preheat the oven to 325 degrees F, with a rack on the lower third. Oil a 10 or 11 inch cast-iron skillet.
To make the cake, stir together the flour, ground ginger, salt, cinnamon, allspice, and cloves (if using) in a bowl. Set aside.
Whisk together the oil, brown sugar, molasses, yogurt, fresh ginger, and egg in a large bowl until well blended and smooth. Using a wooden spoon or spatula, stir in half of the flour mixture. Stir the baking soda into the hot coffee until dissolves, then add to the batter and stir until combined. Stir in the remaining flour. Transfer the batter to the prepared skillet and spread evenly.
Serve warm or at room temperature, cut into wedges with whipped cream or vanilla ice cream (I recommend the ice cream!).
PS. Will save well in the fridge for up to 4 days or, if wrapped well, will freeze for up to 2 months.