I always call the pear as a runner up to apples. They are harvested the same time and have similar characteristics. I think pears are delicious and beautiful addition both healthy and it’s beauty. Here I celebrate pear with ample cardamom. The aromas of cardamom gets absorbed beautifully with spongy pear. It is truly aromatic heaven when it comes out of your oven. Just few steps and you have a tray simple Autumn cake to serve with any favorite beverage from an afternoon of prosecco to a great cup of coffee. 

Ingredients

For the Cake:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cardamom
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk (or plain yogurt)

For the Pears:

• 2-3 medium ripe pears (like Bosc or Anjou), peeled, cored, and sliced
• 2 tbsp brown sugar
• ½ tsp ground cardamom
• 1 tbsp lemon juice
• 1 tbsp butter (for baking)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
2. Prepare the Pears:
   • In a mixing bowl, toss the sliced pears with brown sugar, ground cardamom, and lemon juice. Set aside to allow the flavors to meld.
3. Make the Cake Batter:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cardamom.
   • In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
   • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
   • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
4. Combine the Cake and Pears:
   • Pour half of the cake batter into the prepared cake pan.
   • Arrange half of the pear slices over the batter.
   • Pour the remaining batter over the pears and then arrange the rest of the pear slices on top.
5. Bake the Cake:
   • Dot the top with small pieces of butter (optional) for added richness.
   • Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve:
   • Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
   • Serve warm or at room temperature, optionally dusted with powdered sugar or accompanied by whipped cream or vanilla ice cream.