Poached Pear Cardamom Cakes
Poached Pear Cardamom Cakes are a delightful fusion of flavors, combining the sweetness of poached pears with the warm notes of cardamom, perfect for any occasion.
Ingredients
For the Poached Pears
- 2 pieces ripe pears, peeled, halved, and cored Make sure your pears are ripe for the best flavor and texture.
- 2 cups water
- 1 cup sugar Reduce sugar if using canned pears.
- 4 whole cardamom pods Crushed pods can enhance the flavor.
For the Cake Batter
- 1 cup all-purpose flour Can be substituted with gluten-free flour.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
Instructions
Poaching the Pears
- In a medium saucepan, combine water, sugar, and cardamom pods. Bring to a simmer over medium heat.
- Add the pear halves to the simmering mixture, cooking for about 15 minutes or until tender. Remove and let cool, then chop into small pieces.
Preparing the Cake
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, combine the flour, baking powder, and salt. Set aside.
- In another bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped poached pears.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve your Poached Pear Cardamom Cake warm or at room temperature. Dust with powdered sugar for an elegant touch, and pair it with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of cinnamon enhances the flavors even further. To store, keep in an airtight container at room temperature for up to 2 days, refrigerated for up to a week, or frozen for up to a month.