Delicious Wintery Pear Cardamom Cake
- Prep Time: 25 min.
- Cook Time: 60 min.
- Total Time: 1 h 25 min.
- Yield: 1 cake 1x
Scale
Ingredients
- (butter and breadcrumbs for the cake pan)
- 200 g all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- a pinch of salt
- 1 tbsp ground cardamom
- 1/2 tsp ground ginger
- 150 g butter (softened)
- 200 g granulated sugar
- zest of 1 lemon
- 1 tsp vanilla extract
- 2 eggs
- 200 ml / g creme fraiche
- 5 small pears
- (powdered sugar for topping)
Instructions
- Preheat the oven to 175°C. Grease and breadcrumb a springform pan (about 23 cm in diameter).
- Combine flour, baking powder, baking soda, salt, cardamom and ginger in a medium sized bowl. Set aside.
- In a large bowl, beat together the butter, sugar, lemon zest and vanilla extract until the mixture is light and creamy, for about 2-3 minutes. Add the eggs, one at a time. Stir in the flour mixture and the creme fraiche in by turns, starting and ending with the flour. Beat until just smooth.
- Pour the batter into the prepared pan. Smooth the top with a spatula. Wash the pears and pat them dry with a clean kitchen towel. Cut of a little piece of the bottom of every pear so they stand up straight in the batter and won’t tip over.Press the pears down into the batter, stem end up.
- Bake the cake on the lowest rack of the oven for 55-65 minutes or until a cake tester comes out clean. Start checking around 45 minutes. If the pears are browning too much, cover the cake with foil.
- Take the cake from the oven and let it cool for about 15 minutes, then remove the sides of the springform pan. If wanted, finish the cake with powdered sugar just before serving. Enjoy!