• prep: 15 min
• cook: 35 min
• total: 50 min

servings:

Boldly spiced and subtly sweet, this snacking cake is perfect for afternoon tea on a chilly fall day.

• 8 Tablespoons (1 stick) unsalted butter, plus additional for the pan
• 1/2 cup Lyle's Golden Syrup or honey ((used honey)
• 1/2 cup packed light brown sugar (I used organic muscavado)
• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 Tablespoons ground ginger (I used half fresh, half dried)
• 1/2 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 1 large egg
• 1 cup plain whole-milk yogurt
• 2 Bosc pears, peeled and cut into 1/4-inch slices

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