✤3 medium pears, peeled, halved, cored & sliced (~547g)
✤1/2 cup (96g) brown sugar
✤1/2 stick unsalted butter, softened
✤2 tbsp (30g) crystallized ginger, chopped
✤3/4 cup (144g) brown sugar
✤1 stick unsalted butter, softened
✤1 egg, room temperature
✤1/2 cup light molasses
✤2 cups (240g) all-purpose flour
✤1 tsp baking soda
✤1/2 tsp baking powder
✤1 tsp cinnamon
✤1/4 tsp salt
✤1/2 cup strong-brewed chai
❖Generously coat a 4-5 quart slow cooker with cooking spray. Add pears to cooker.
❖In a small saucepan, combine the 1/2 cup brown sugar, 1/2 stick butter & ginger. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour mixture over pears and stir to coat.
❖In a large mixing bowl, cream together the 3/4 cup brown sugar & 1 stick butter with an electric mixer until light and fluffy. Beat in the egg. Beat in the molasses until thoroughly mixed.
❖In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon & salt. Add half the flour mix to butter mix, mixing on low until combined. Add chai and mix slightly. Add remaining flour mix and beat until combined.
❖Evenly spread batter over pears in cooker. Place a clean dry dish towel over top of slow cooker, then place cover on.
❖Cook on high heat for 2-2½ hours, or until toothpick test comes out clean. If possible, carefully rotate crockery liner halfway through cooking to ensure even cooking.
❖When done, remove crockery liner if possible and cool on wire rack 10 min; otherwise just turn off cooker and let sit. To remove, place a large plate over crockery liner and, using pot holders, carefully invert cake onto plate. Serve warm.
