we eat A LOT of fruit in this house. and i especially like buying fruit at costco. i find its much fresher and better quality than the grocery store. the downside? (well if you consider it a downside) there’s a lot of fruit 🙂 and sometimes i have extra to bake with! this time its pears! this cake is DELICIOUS!! its nice and light and fluffy! next time i’ll probably double the amount of pears! oh and a caramel drizzle over the top sounds good too 🙂 i’ll probably add that now!
adapted from Apples for Jam by Tessa Kiros
13 tablespoons unsalted butter, room temperature
2/3 cup superfine sugar
1 teaspoon good quality vanilla extract
1 teaspoon lemon zest
½ teaspoon ground cardamom
¼ teaspoon nutmeg
3 eggs, room temperature
1 ¾ cups all-purpose flour
½ cup buttermilk
1 ½ teaspoon baking powder
3 ripe Bosc pears, peeled, cored and sliced thin in vertical strips
1. Preheat oven to 350ºF and grease a 9″ springform pan.
2. In a mixer fitted with a paddle attachment beat the butter and sugar together until light and fluffy. Then, with the mixer on low add vanilla, lemon zest, cardamom and nutmeg and mix well. Next, add the eggs one by one, beating well after each addition.
3. Scrape down the sides and restart the mixer, adding the flour and baking powder alternatively with the buttermilk until the batter is smooth.
4. Using a spatula, scrape the batter out of the bowl and into the cake pan so that the surface is somewhat level. Bake for 20 minutes.
5. After 20 minutes carefully remove the cake from the oven and arrange the pears in a circle around the edge of the cake and add an additional circle on the top. Sprinkle remaining 2 T. of sugar on top and place back in the oven.
6. Bake for another 50 minutes or until a cake tester comes out clean. Allow to cool before releasing from the pan, then serve warm.
*Note: Cake will keep at room temperature for up to 3 days if wrapped in plastic wrap with an outer layer of aluminum foil.