Instructions

• Line an 8 x 8 inch (20 cm) square baking pan with parchment paper extending over the sides to form a sling.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, ginger, and espresso powder. Set aside.
  160 grams all purpose flour, 1½ teaspoons baking powder, ½ teaspoon ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon espresso powder, 35 grams cocoa powder
• In a large bowl, stir together the oil, brown sugar and granulated sugar until well combined.
  84 grams vegetable oil, 125 grams brown sugar, 150 grams granulated sugar
• Add the eggs, vanilla and salt and stir until smooth.
  2 large eggs, 7.5 mL vanilla extract, 1 teaspoon kosher salt
• Preheat the oven to 350°F (175°C, Gas mark 4) with a rack in the center position.
• Peel and core the pears. Cut into medium dice (½ inch cubes) and place in a medium bowl. Add 1 heaping Tablespoon of the reserved dry ingredient mix to the diced pears, tossing well to coat.

  This step helps ensure the fruit doesn't sink to the bottom of the cake.
  450 grams pears
• Add the dry ingredients to the wet ingredients and fold gently until just combined.
• Stir in the chopped pears until evenly distributed.
• Pour the batter into the prepared pan. Ensure the pears are evenly distributed and smooth the top. Rap the pan firmly on the counter a few times to remove any air bubbles from around the pears.
• Bake for 60-65 minutes, or until a tester inserted in the center (in the crumb, between pears) comes out clean.
• Cool in the pan on a wire rack for 15 minutes, then use the parchment sling to lift the cake out onto a wire cooling rack.
• If desired, serve cake with a light dusting of powdered sugar or whipped cream.