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Cardamom-pear Upside-down Cake
Caramelized, spiced pears top tender cake laced with warm spices.
Prep Time: 00:25
Cook Time: 00:50
3 tablespoons granulated sugar
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 tablespoon softened butter, (+ more for greasing the pan)
3/4 cup european style butter, (170gr) such as president or kerry gold
1 1/2 cups granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract, almond extract
1 teaspoon almond extract
3/4 cups sour cream
2 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt, (see note)
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 - 3 medium ripe, firm pears, washed and dried, unpeeled
1Prepare the cake pan: Heat the oven to 350F.
2Brush some softened butter thoroughly over 9" cake pan (about 1 tablespoon) and dust with flour, tap pan to shake extra flour off.
3Cut a circle of parchment to fit the the cake pan and place it in the pan, patting it in place.
4Brush 1 tablespoon of butter evenly over the parchment paper.
5Prepare the topping: In a small bowl, whisk together the sugar, cardamom and cinnamon. Sprinkle evenly over the buttered parchment paper. Set aside.
6Make the cake batter: Place 3/4 cup butter with the sugar in the bowl of a stand mixer and cream for 3-4 minutes, stopping to scrape the bowl a couple of times.
7Add the eggs, one at a time, beating well after each addition.
8Add the extracts and the sour cream and beat again to combine. Scrape down the bowl and beat once more.
9Place all dry ingredients in a sifter and sift over a square of parchment paper.
10Using the paper, carry the mixture to the mixer and with the motor on low, slowly add the flour mixture in. Scrape the bowl down and beat again till just combined.
11Assemble and Bake: Slice the pears thin into long sections. Overlap the slices, lining them on the bottom of the prepared cake pan in a decorative circle.
12Gently top the pear slices with the cake batter and smooth the top, being careful not to disturb the pear slices.
13Place the cake pan on a cookie sheet and bake for 50-60 minutes, until toothpick comes out clean.
14Let cake cool in the pan for 10 minute and then invert to a cooling rack and let cool completely.
15Cake can be kept at room temperature for 3 days and in the fridge for up to 1 week.
17If using salted butter, omit the kosher salt completely.
18Slice the pears right after the batter is ready to prevent them for turning an unseemly brown.
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