Inspired by the flavors of the season this cake celebrates Autumn. I love pears with bourbon- its strong notes of vanilla burnt caramel and oak paired with a little warm spice from the cardamom is heavenly. This cake is simple and rustic filled with chunks of sweet pears. The cardamom adds a floral note and buttermilk gives this cake an almost pudding like texture. Choose a delicious bourbon you would be happy to drink. Serve this cake warm or at room temperature with a scoop of ice cream if you’re feeling indulgent.
Cardamom-Bourbon Pear Cake
Description
Inspired by the flavors of the season this cake celebrates Autumn. I love pears with bourbon- its strong notes of vanilla burnt caramel and oak paired with a little warm spice from the cardamom is heavenly. This cake is simple and rustic filled with chunks of sweet pears. The cardamom adds a floral note and buttermilk gives this cake an almost pudding like texture. Choose a delicious bourbon you would be happy to drink. Serve this cake warm or at room temperature with a scoop of ice cream if you’re feeling indulgent.
Ingredients
1 cup all-purpose flour
¾ teaspoon ground cardamom
¾ teaspoon baking powder
¼ teaspoon salt
2 large eggs, at room temperature
¾ cup granulated sugar
3 tablespoons bourbon
½ teaspoon vanilla extract
⅓ cup well-shaken buttermilk, at room temperature
3 medium firm but ripe pears- I used bosc
1 stick unsalted butter, melted and cooled, plus more for greasing the pan
1 tablespoon turbinado sugar
Confectioners’ sugar, for dusting
Ice cream for serving- optional
Instructions
- Preheat the oven to 350ºF. Nestle a piece of parchment paper into an 8- or 9-inch cast-iron pan and grease it with butter. In a bowl, whisk together the four, cardamom, baking powder, and salt. In a separate large bowl, beat the eggs until foamy. Whisk in the granulated sugar, bourbon, and vanilla extract. Pour in the buttermilk and whisk to combine. Peel, halve, and core 2 of the pears, then cut them into ½-inch-thick cubes. Reserve the remaining half pear, unpeeled or peeled, and cut it into ¼-inch slices, for the top.
- Add half of the flour mixture to the wet ingredients, stirring until just combined, then gently fold in half of the melted butter. Repeat with the remaining flour mixture and melted butter.
- Gently fold in the pears, reserving the slices. Transfer the batter to the pan and arrange the pears slices on top of the batter. Sprinkle with the turbinado sugar. Bake until the cake turns a deep golden brown and a cake tester inserted in the center comes out clean, 55 to 65 minutes. Transfer the skillet to a cooling rack and let it sit for 5 minutes.
- The cake may be served warm or at room temperature, directly from the skillet. Dust it with confectioners’ sugar before serving.
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