Skip to main content

'We're a Spicy PEAR' Cake for #TripleSBites

Welcome to the final day of #TripleSBites - Spicy, Saucy, and Sexy Bites for Valentines' Day and
Beyond. On this closing day, I'm sharing a sweet treat that's laced with cinnamon and nutmeg, laden with ginger. Just for fun, here are the (purported) aphrodisiac qualities to this cake...

Cinnamon: Eating cinnamon heats up your body and, perhaps, increases your sex drive. 

Nutmeg: This spice’s aphrodisiac reputation dates back to early Hindu cultures, where it was believed nutmeg’s warming properties stimulated sexual appetites. On a practical level, nutmeg can increase attraction with its ability to sweeten breath. 

Ginger: Like chili peppers, ginger increases circulation and body temperature. Legend has it that famous French courtesan Madame du Barry provided ginger to all of her lovers to increase their desire and improve their pleasure.

I had a completely different dessert planned to end this #TripleSBites event. But when I received the V-etched Spice Grinder from Kitchen IQ*, one of our event sponsors, I was determined to make a treat that allowed me to grind some hard spices.

I made light work of a cinnamon stick and a nutmeg seed, then whipped up this spice-heavy cake. Whether the cake is actually an aphrodisiac - or not - it's a delicious note on which to end a romantic meal with your sweetheart. It's simple, but looks elegant enough for a formal dinner. I served it along with cordials of Mathilde Pear Liqueur and called it my 'We're a Spicy PEAR' Cake!

  • pears, halved, cored, and destemmed, enough to fill your baking dish (I used 3 Red Anjou pears for their color)
  • 1-2 T butter
  • 3/4 C white whole wheat flour
  • 1/2 t baking soda
  • 1 t ground cinnamon
  • 1 t ground nutmeg
  • 1 t ginger (I used some lightly dried ginger by Gourmet Garden Herbs & Spices*)
  • 1 egg, beaten
  • 3/4 C organic brown sugar, lightly packed
  • 1/4 C ginger syrup
  • 1/2 C organic sour cream
  • 2 T olive oil

Preheat oven to 350 degrees F. In the meantime, melt butter in a large, flat-bottom pan and place pears cut-side down in the pan.

Let pears cook till the cut surface begins to brown slightly.

Butter your baking dish and spread a thin layer of brown sugar over the bottom. Arrange pears, cut side down on top of the brown sugar.

Blend all other ingredients to form a batter and pour over pears. Ensure that the batter goes to the edge of the pan; it's alright if the bottoms of the pears are still showing - the cake batter will rise and you'll invert to serve.

Bake until cake is a deep brown and a toothpick inserted in the middle comes out clean, approximately 50 to 55 minutes. Allow to cool in pan for 10 minutes before turning onto a serving plate or board.

Thanks, Kitchen IQ and Gourmet Garden Herbs & Spices* - just two #TripleSBites sponsors - for ingredients used in this recipe.

*Full Disclosure: I received a V-etched Spice Grinder from Kitchen IQ and an assortment of lightly dried herbs from Gourmet Garden Herbs & Spices for participating in #TripleSBites. Feel free to use whatever spice grinder and herbs you have on-hand. I received no additional compensation for this post; all comments are 100% accurate and 100% my own.

Here's what everyone else brought to the table today...

We had some very generous event sponsors for this event.


  1. So pretty and love the use of such large pieces of fruit instead of chopping, dicing, etc. - makes for such pretty presentation!! Love that spice grater; it is fantastic!!

  2. Cute name!! Very clever! This sounds like a wonderful cake!

  3. Beautiful cake and love the name!

  4. This looks absolutely delicious! I love the way you used the pears!

  5. Yum. I love upside down cakes. This looks delicious!

    1. This is the only upside cake I make. What else do you do?

  6. Oh my goodness. I love the pear halves in this cake. How beautiful and it looks so delicous!!

  7. I love that you used white whole wheat flour, I haven't used that yet. Adding a pear halves instead of cubing it up sounds so good! Your cake sounds lovely, Hugs, Terra

    1. I love it, too. It doesn't rise as well as "regular" flour, but in a dense cake such as this, it is perfect.


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa