Hey lovelies! By now, I think you’ve noticed that I love to bake. One of my latest creations has been this delicious Sour Cream Cardamom Pear Cake (Recipe is from Food52). This cake was slightly more difficult to make than the Olive Oil Cake (see here!), but it actually took less time and my hubby is OBSESSED with it! I wasn’t sure how I would feel about the cardamom, especially after tasting it in the batter (it was SO strong it almost shocked me lol). However, after it was done baking, it was way less intense. Have any of you tried a sour cream cardamom pear cake? I guess cardamom is a Middle Eastern spice, which is what inspired me to make this cake!
8 tablespoons button (1 stick), at room temperature
1 cup granulated sugar
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
1 teaspoon ground cardamom
1 cup sour cream
2 medium pears
2 tablespoons turbinado sugar
- Preheat oven to 350 F. Grease a 9-inch round cake pan and line it with parchment paper.
- I used a spring cake pan cause that’s actually the only cake pan I own and it works just fine. If you grease the pan well enough, you really don’t need parchment paper either.
- 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 (don’t overmix).
- The not overmixing part is super important! I feel like I overmixed a little bit because my cake fell just a tiny bit after it cooled down.
- Pour the batter into your prepared pan.
- It will be thick, don’t worry, that’s normal 🙂
- Slice the pears thinly (about ¼ 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.
- I only ended up needing 1 pear (I think my pear might have been large? Not sure, my hubby picked it up at the store for me). For the turbinado sugar, instead of going out and buying a container of it, I just went to Starbucks and grabbed 6 packs of their Sugar in the Raw (which is a name brand version of turbinado sugar) and just used those instead 🙂 You can put as much of the sugar on top as you want; I only ended up using 1 pack cause I am trying to cut back on my sugar intake.
- 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.
- About 45 minutes was perfect in my oven!
- 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.
- I added some whipped cream when serving, but vanilla ice cream would be way better, just sayin 😉
I hope you guys try out this easy and delicious Sour Cream Cardamom Pear Cake! Let me know in the comments what you think!
Photos by Me