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Pear Cardamom Cake
Total 2 hours
Active 50 mins
Makes One 10-inch tube cake
Ingredients
  • Cake
    • 1 cup (227 grams) unsalted butter, at room temperature, plus more for the pan
    • 1 cup (120 grams) cake flour, plus more for the pan
    • 1 teaspoon ground cardamom
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon kosher salt
    • 1 1/4 cups (250 grams) granulated sugar
    • 3/4 cup (227 grams) almond paste
    • 1 teaspoon pure vanilla extract
    • 1/2 teaspoon pure almond extract
    • 5 large eggs
    • 5 ripe pears, peeled and cored, leaving the stem on
  • Glaze
    • 1 cup (125 grams) confectioners’ sugar
    • 1 tablespoon pear liqueur
    • 1 teaspoon ground cardamom
    • 2 tablespoons heavy whipping cream
Directions
  1. To make the cake: Preheat the oven to 350°F. Generously butter and flour a 10-inch tube pan.
  2. In a medium mixing bowl, whisk together the flour, cardamom, baking powder, and salt.
  3. In a food processor, blend together the granulated sugar, butter, almond paste, vanilla, and almond extract until light and fluffy.
  4. Add the eggs one at a time, scraping the bowl between each and allowing the eggs to incorporate before adding the next. Add the flour mixture and pulse several times, until just combined.
  5. Scrape the batter into the prepared pan, then smooth the top with a spatula. Spacing evenly, press the upright pears halfway into the batter, securing each one with a skewer so it doesn’t slump under the batter.
  6. Bake until a tester comes out clean, 70 to 80 minutes.
  7. Cool the cake in the pan for 10 minutes. Run a knife around the outside edge, then carefully remove the cake from the pan and set on a wire rack and allow to cool completely. Remove the cake from the base of the tube pan.
  8. To make the glaze: In a small mixing bowl, stir together the confectioners’ sugar, pear liqueur, and cardamom, then add the cream a bit at a time until the mixture is thin enough to pour over the cake, but thick enough to cling. Drizzle the glaze over the cake before serving.