2 cups gluten-free biscuit and baking mix (I used Bob's Red Mill)
4 ripe anjou pears, remove skin, core, and chopped into small pieces
1 cup Greek yogurt
1 cup milk
8 tablespoons butter
3 large room temperature eggs
1/2 cup sucanat or powdered sugar
2 teaspoons ginger powder
2 tablespoons lemon zest
Preheat oven to 350 F.
Whisk milk and yogurt to combine. Set aside. Cream butter and sugar until light and fluffy. Add eggs one at a time beating well in between. Using a separate bowl, combine flour, ginger, pears, and lemon zest. Fold flour and milk mixture, alternately to the batter, making sure to start with flour end with flour.
Pour into a prepared square cake pan (8 by 8" or 20 by 20 cm). Bake for 1 hour or until a stick inserted into the middle of the cake comes out clean.
Remove from the oven and let the cake cool completely before removing from the pan.