Alana suggests to serve this with whipped cream, crème fraîche or caramel sauce and boy would those all be delicious. I suppose it’s a testament to her great recipe that I found it was just right all on its own. As with most gingerbread, it’s even better the second day.

Lightly adapted from: The Homemade Kitchen

Preheat the oven to 350F. Grease a 9-inch square or equivalent pan.

In a small saucepan, melt together the butter, honey, molasses 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 over mix.

In a small bowl, whisk together the egg, yogurt and milk. Add the egg mixture to the batter and whisk to 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, about 30 minutes. Store, covered, at room temperature.