Cardamom Pear Upside-Down Cake
- Details
This ultra moist cardamom pear cake is rich and delicious, with almond flour and coconut oil forming the base. The cardamom and a hint of ginger complement the pears, and when you bring all these layers of flavor and texture together the result is a fantastic dessert you don’t have to feel bad about eating!
Rustic Pear Cake
Ingredients
- 1½ cups almond flour
- ¼ teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon ginger powder
- 2 firm, ripe pears, preferably Anjou
- 1/2 cup + 2 tablespoons melted coconut oil, divided
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- ¾ cup turbinado sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup milk, room temperature
Instructions
- Preheat oven to 350 degrees.
- Combine the almond flour, salt, baking powder, cardamom and ginger in a medium bowl, breaking up any clumps in the almond flour.
- Peel the pears and slice lengthwise into eighths, removing the core and stem.
- Stir together 2 tablespoons coconut oil and the maple syrup in a 9" cast iron skillet. Arrange the pear slices in a slightly overlapping circle around the pan, and finish with a few slices in the center. Sprinkle the pears with lemon juice and set aside.
- In a large bowl, whisk together the coconut oil and eggs, then add the sugar and vanilla and mix well. Add half the flour mixture and stir gently to combine, then add the milk and the remaining flour mixture, stirring gently after each addition. Do mot over-mix.
- Gently spoon the cake batter on top of the pears, smoothing out to the edge of the pan and making sure the cake batter fills in around the pears.
- Bake until the top is a deep golden brown and a skewer inserted in the center comes out clean, about 40 minutes. Place the cake on a rack to cool for five minutes in the pan.
- Run a spatula or knife around the edge of the pan and invert onto a cake plate, leaving the pan on the cake for 10 minutes. Carefully remove the pan. Serve warm or at room temperature.
If you’re looking for more, then check out our full lineup of spice-centric deserts.
Japanese Chicken Curry
For our final meeting of the year, the World Spice Cookbook Club is taking on recipes from The Flavour Principle: Enticing Your Senses With Food And Drink. This cookbook, containing recipes from around the world, focuses …
Sheermal (semi-sweet saffron and cardamom-enriched bread)
Summers Under The Tamarind Tree: Recipes and memories from Pakistan, the World Spice Cookbook Club featured selection for April 2017 showcases a full-flavored cuisine with Arabic and Far East Asian influences on many dishes. Author …
Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread
If you’ve never had vindaloo, you don’t know what you’re missing. From My Two Souths and Chef Asha Gomez, we get this recipe for a Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread. Tangy, …
Chef Andrea’s Cardamom and Olive Oil Cake
Recently, Holly admitted her powerlessness over the char grilled prawns at the West Edge’s favorite eatery, Lecosho. She recommended following the dish with this fantastic cardamom olive oil cake for dessert, and my ears perked …
Noon Chai
Tackling new culinary challenges is one of my great joys, and I’m always on the lookout for new techniques to try. As it happens, I also love all things floral and pink so when I …
Leave a Comment