1/2 c Unsalted butter (115 g);
-plus additional for the pan
1/2 c Lyle's Golden Syrup or
-honey (120 ml)
1/2 c Light brown sugar (110 g);
-packed
2 c All-purpose flour (240 g)
1/2 ts Kosher salt
1 ts Baking soda
2 tb Ground ginger
1/2 ts Ground cloves
1 ts Ground cinnamon
1/4 ts Grated nutmeg
1 lg Egg
1 c Plain whole-milk yogurt
-(225 g)
2 Bosc pears; peeled and cut
-into 1/4" slices
Preheat the oven to 350°F. Grease a 9" square or equivalent pan.
In a small saucepan, melt together the butter, syrup, and brown sugar
over low heat. Gently stir to combine as the mixture melts. Set aside.
In a medium mixing bowl, whisk together the flour, salt, baking soda,
ginger, cloves, cinnamon, and nutmeg. Pour the butter mixture into the
flour mixture and combine with a few strokes of a wooden spoon,
taking care not to overmix.
In a small bowl, whisk together the egg and yogurt. Add the egg
mixture to the batter, and gently combine. Transfer the batter to the
prepared pan.
Lay the pears on top of the batter in a pinwheel shape. Bake until a
toothpick or cake tester comes out clean when inserted into the cake,
30 to 35 minutes.
