Sour Cream Cardamom Pear Cake

• Vegetarian

• Produce

  • 2 Pears, medium

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cardamom, ground
  • 1 cup Granulated sugar
  • 1/4 tsp Kosher salt
  • 2 tbsp Turbinado sugar

• Dairy

  • 1 stick 8 tablespoons butter
  • 1 cup Sour cream

Found on food52.com

Description

Ingredients

• 8 tablespoons butter (1 stick), at room temperature
• 1 cup granulated sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 teaspoon ground cardamom
• 2 eggs
• 1 cup sour cream
• 2 medium pears
• 2 tablespoons turbinado sugar

Directions

• Preheat the oven to 350° F. Grease a 9-inch round cake pan and line it with parchment paper.
• In a large bowl or stand mixer, cream together the butter and granulated sugar until light and fluffy.
• In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cardamom. Set aside.
• In a small bowl, whisk together the eggs and sour cream until smooth.
• With the mixer running (or working by hand), alternate adding the flour mixture and the egg mixture to the butter and sugar. Beat until just combined (dont overmix).
• Pour the batter into your prepared pan.
• Slice the pears thinly (about 1/4-inch thickness is good). Arrange the pears in a concentric circle, overlapping just slightly, over the top of the cake. Sprinkle the turbinado sugar evenly over the fruit.
• Bake for 40 to 50 minutes, or until the cake begins to pull away from the sides of the pan and a tester inserted into the center comes out cleanly.
• Remove the cake from the oven and let it cool in the pan for about 10 minutes. Turn the cake out onto a wire rack to finish cooling.
• Serve warm or at room temperature. Vanilla ice cream, whipped cream, or a simple vanilla pastry cream would be really delicious spooned over the top (just saying).