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cardamom pear bundt cake

September 20, 2009
cardamom pear cake

cardamom pear bundt cake

Here’s my process for baking:  Buy a lot of pears at the farmers market.  Let them ripen in the fruit basket on the counter.  Dig out a bundt pan from the hell that is called the lazy Susan in my kitchen.  Find a recipe on a food blog.  Ask Ella to make it.  (Notice that I do not do any actual baking myself).   Eat the final product.

This recipe comes from Choosy Beggars blog.  Now, I have to admit that this bundt cake is very dense.  It is best served slightly warm with Greek yogurt slathered on top.  The yogurt sinks into the cake and helps it be less dense.  Don’t mix in the dry ingredients too much or you will end up with a doorstop of a bundt cake.  The cardamom is very distinctive.  That might have been because Ella used crushed cardamom seeds popped right out of the pods.  Because we only had cardamom pods. I think ground cardamom would be milder in flavour.

I liked this cake.  It was punchy and distinctive and well tempered when served with the soft Greek yogurt.

Cardamom Pear Bundt Cake
-adapted from Choosy Beggars blog

1/2 cup brown sugar
3 large firm pears, skin on, small diced
3 cups plus 3 Tablespoons white flour
2 teaspoons baking powder
3/4 teaspoons ground cardamom
1 teaspoon cocoa powder
1/2 cup salted butter, softened
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1/2 cup plain Greek yogurt

Preheat the oven to 350.  Butter and flour your bundt pan.

Combine brown sugar, 3 Tablespoons flour, cardamom and cocoa in a bowl.  Add the diced pears.

In a mixer, cream together butter and white sugar.  Add eggs one at a time and mix.  Add the vanilla and yogurt.

In another bowl, combine the flour and baking powder.  Slowly add the flour mixture to the mixer, and blend until just combined.

Stir in 1/3 of the pear mixture.  Spread half of the dough in the bundt pan.  Put the rest of the pears on top and smooth down.  Add the other half of the dough and smooth out.  Add a zig-zag pattern with a knife on top of the dough.  Smooth out again.

Cook for 45 minutes.  Let the cake cool for five minutes and then turn out onto a cooling rack.

One Comment leave one →
  1. September 20, 2009 1:39 pm

    You (and Ella) did a great job on this cake, that looks just delightful! I love the idea of serving Greek yoghurt slathered on top, and that’s something I never would have thought of. I agree about the cardamom – because spices are at their most pungent when they’re fresh and whole, ground cardamom tends to be much milder in flavor. I think that the ground cardamom is also made with green cardamom pods rather than black, although I suppose that would depend on where you’ve bought it from….and also I can’t remember if green are ‘younger’ pods or if there’s more to it than that, so maybe the point is moot.

    Anyway, to get back on track: so glad that you enjoyed this recipe!!

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