This is a really lovely, light cake that is quick to make and sure to impress. Any time you can have fans of fruit slices on the top of the cake, it looks fancy, am I right?
Ginger and cardamom pair beautifully with pears (ooh, homonyms!) and the result is a perfectly spiced, perfectly sweet cake that would work just as well as a coffee cake or as a dessert.
Ginger and Cardamom Pear Cake
1/2 cup butter, softened
1 cup sugar
3 eggs
1 tsp. baking powder
1/4 tsp. salt
3 Tbsp. grated fresh ginger, about a 3 inch piece of ginger
3/4 tsp. ground cardamom
1 1/2 cups flour
1/2 cup plain Greek yogurt or sour cream
2 ripe pears, cored and sliced (no need to peel!)
powdered sugar for dusting
1 cup sugar
3 eggs
1 tsp. baking powder
1/4 tsp. salt
3 Tbsp. grated fresh ginger, about a 3 inch piece of ginger
3/4 tsp. ground cardamom
1 1/2 cups flour
1/2 cup plain Greek yogurt or sour cream
2 ripe pears, cored and sliced (no need to peel!)
powdered sugar for dusting
In an electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time, letting each become fully incorporated. Add the baking powder, salt, ginger, and cardamom, and mix briefly to combine.
Add the flour gradually, alternating with the yogurt or sour cream. Spread the batter into a greased 9-inch springform pan. Arrange the pear slices on top of the cake, pushing them into the batter very slightly. Bake for 40-45 minutes, or until the cake is puffed and starting to turn golden on top.
Allow to cool on a wire rack for about 30 minutes before removing from the springform pan. Dust with powdered sugar when completely cooled. Serves 8-10.
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