Emily Saladino

This dessert recipe is incredibly simple and adaptable—you can use just about any fruit you have on hand. The combination of pears and ginger is lovely in the wintertime. Come springtime try rhubarb or strawberries. Peaches or blueberries shine in the summer, and apples in the fall. If you don't love the taste of ginger, substitute an equal amount of cinnamon or 1/2 teaspoon of cardamom. When serving the cake, you can flip it over to show off the fruit or keep it right-side up so the fruit at the bottom is a surprise.
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