Another goodie courtesy of Food52 – my only alteration was to increase the size of the pan to a 10-inch round since my first attempt tried to escape the 9-inch (I’m sure an 8 x 8 square would work as well, I’ll update if I try it). This isn’t too sweet and it’s also tasty tor breakfast with scrambled eggs – enjoy!
Sour Cream Cardamom Pear Cake
1/2 c. butter, room temperature AND 1 c. sugar
1 1/2 c. flour AND 1 t. baking powder
1/2 t. baking soda AND 1/4 t. kosher salt
1 t. ground cardamom
2 eggs AND 1 c. sour cream
1 large pear (or 2 medium), cored and sliced into 1/4-inch thickness
2 T. turbinado sugar for sprinkling
Preheat the oven to 350, butter a 10-inch round cake pan, line it with parchment and butter the parchment. In a small bowl, whisk together the 5 dry ingredients and set aside and in a separate small bowl, whisk together the eggs and sour cream and set aside.
Using your electric mixer, cream together the butter and sugar for a few minutes until the mix is light and fluffy. With the mixer on low, alternate adding the flour mix and the egg mix, scraping down the bowl as needed, and once all ingredients have been added, increase the speed and beat until just combined. Scrape the batter into your prepared pan, arrange the pears in a concentric circle, overlapping slightly in the center of the cake, then sprinkle the turbinado sugar evenly over the top.
Bake for about 40 minutes until the cake begins to pull away from the sides of the pan, the center is set and a toothpick comes out of the middle cleanly. Allow the cake to cool in the pan for about 10 minutes before turning it out onto a rack or platter to cool completely. This is lovely warm with ice cream or whip cream…and I meant what I said about breakfast!
- Category: Cakes, Pear