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Spiced Pear Cake

For the cake:

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon ground cardamom

Pinch black pepper

½ cup milk

1 teaspoon vanilla extract

2 ounces unsalted butter, room temperature

¾ cup light brown sugar

2 teaspoons freshly grated ginger

1 large egg

1 egg yolk

1-2 pears, peeled, cored, halved, and thinly sliced

1 teaspoon minced rosemary, for garnish

For the honey creme fraiche:

1 cup creme fraiche

2 tablespoons honey

For the cake:

Preheat oven to 325° F. Prepare the cake pan by brushing with 1 teaspoon of melted butter and then placing a 9-inch parchment paper circle on the bottom of the cake pan.

In a medium bowl, whisk together the flour, baking powder, cardamom, and pepper. Set aside.

In another bowl, combine milk and vanilla. Set aside.

In a mixer, using the paddle attachment, cream together butter, sugar, and ginger on medium speed until light and fluffy, about 2-3 minutes

Add in the egg and egg yolk and mix until combined.

Turn the mixer off and add 1/3 of the dry, and mix on low until it is combined. Add in ½ of the milk mixture and mix until combined. Repeat with remaining flour and milk mixture, ending with flour.

Spread the batter in a 9-inch cake pan. Top with the sliced pears, placing in a concentric circle.

Bake in the oven for about 40 minutes or until the cake springs back when touched or if you insert a skewer/toothpick, it comes out clean or with crumbs, but no batter. Remove from oven and allow to cool for about 15 minutes before removing from pan.

Remove from the pan:

Using a paring knife or small offset spatula, run around the inside of the cake pan to loosen the cake from the edges. Place a 9-inch cardboard cake circle on top of the cake and invert. Remove the parchment paper. Place another 9-inch cardboard cake circle on the bottom of the cake and invert. Sprinkle with rosemary. Serve the pear side up with a dollop of honey creme fraiche.

For the honey creme fraiche:

In a small bowl, mix the creme fraiche and honey until combined.

To serve:

Sprinkle with rosemary. Slice the cake into 8 pieces and serve with 2 tablespoons of the honey creme fraiche.


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