Poached Pear Cardamom Cake

Poached Pear Cardamom Cake

  • Intermediate
  • 8 Servings
  • 55 min
Baking Success Or Baking Mess

Ingredients

For the poached pears:

2 cups dry white wine
1 cup water
1 teaspoon pure vanilla extract
1 cup light brown sugar
1 tablespoon lemon juice
4 firm pears, peeled
2 cinnamon sticks
10 cardamom pods, crushed
 
For the cake:

½ cup unsalted butter, room temperature
1 cup light brown sugar, packed
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon fine salt
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup buttermilk
Sweetened whipped cream, for topping
Ground cardamom, to garnish

Instructions

For the poached pears:


In a saucepan over medium heat whisk together the white wine, water, vanilla, brown sugar, lemon juice, cinnamon sticks & cardamom pods.


Add the pears & bring to a gentle simmer. Continue cooking until the pears have softened, about 30 minutes. Remove from heat & set aside until ready to assemble.


For the cake:


Preheat the oven to 325(f) degrees. Grease & flour an 8-inch round cake pan. Set aside until ready to use.


In a large mixing bowl using electric beaters, cream together the butter & sugar until fluffy. Add the eggs one at a time followed by the vanilla extract.


Sift in flour, baking powder, salt, cardamom, cinnamon & nutmeg. As you incorporate the dry ingredients slowly add the buttermilk. Continue mixing until the batter just comes together.


Transfer to the prepared cake pan & bake until the top bounces back to touch, about 25 minutes. Let cool completely before assembling.


When ready to assemble, transfer the cake to a serving plate. Top with whipped cream poached pears & a drizzle of the poaching liquid. Refrigerate until ready to serve. Best enjoyed within 24 hours.


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