cardamom & vanilla pear upsidedown cake

This is my first time working with cardamom, second time making a pear upsidedown cake. My first attempt was full of pumpkin pie spice and ginger which was good, but overwhelmed the delicate pear flavor that I wanted to feature. A work friend of mine suggested lightening up on the spice and focus on just one other major spice to really compliment the pear. Her choice was cardamom, which was a new spice to me. I have heard about it on baking shows and started doing some googling on it and it is definitely a featured flavor with the pear.

I bought the cardamom that needed to be ground which made the flavor strong. Its scent is this beautiful mix of floral and spice, and a little goes a long way. I personally loved it and could probably have gone with adding 2 full teaspoons into the cake, but when I got feedback from my trusty sampling crew - some wanted more and some less. I think with that 1 teaspoon of freshly ground spice is a great place to start, and add more if you love it like me. If you just are not a cardamom fan, I think that a teaspoon or so of cinnamon or ginger would also be lovely.

Pears, caramel, vanilla and cardamom was definitely a crowd pleaser!

This is my first time working with cardamom, second time making a pear upsidedown cake. My first attempt was full of pumpkin pie spice and ginger which was good, but overwhelmed the delicate pear flavor that I wanted to feature. A work friend of mine suggested lightening up on the spice and focus on just one other major spice to really compliment the pear. Her choice was cardamom, which was a new spice to me. I have heard about it on baking shows and started doing some googling on it and it is definitely a featured flavor with the pear.

I bought the cardamom that needed to be ground which made the flavor strong. Its scent is this beautiful mix of floral and spice, and a little goes a long way. I personally loved it and could probably have gone with adding 2 full teaspoons into the cake, but when I got feedback from my trusty sampling crew – some wanted more and some less. I think with that 1 teaspoon of freshly ground spice is a great place to start, and add more if you love it like me. If you just are not a cardamom fan, I think that a teaspoon or so of cinnamon or ginger would also be lovely.

Pears, caramel, vanilla and cardamom was definitely a crowd pleaser!

Ingredients:

caramel sauce

cake

  • 5-6 medium large Bosc pears

  • 300g Silk vanilla almond yogurt

  • 1 t. vinegar

  • 3/4 c. sugar

  • 2 t. vanilla

  • 1/3 c. oil

  • 160g all purpose flour

  • 2 T. cornstarch

  • 1/2 t. baking soda

  • 1 t. baking powder

  • 1/2 t. salt

  • 1 t. freshly ground cardamom (1-1/2 t. if you love the flavor!)

Instructions:

  1. Spray a 10in cake pan with nonstick spray (I prefer Baker’s Joy) and line the bottom of the pan with parchment paper (very important!) and then spray the parchment paper with the nonstick spray.

  2. In a small saucepan add the brown sugar and butter on medium high heat. Watch the mixture closely and stir often. Once the mixture is a liquid and is at a boil, let boil for two minutes. Immediately move from heat and stir in vanilla. Pour the caramel mixture into the pan and spread evenly over the bottom. Do this step quickly because the mixture will harden (but dont worry – it gets nice and gooey in the oven!).

  3. Peel your pears and arrange them in the pan to your liking. I sliced mine lengthwise and put the smaller slices in the center first and then the larger ones on the edges. Set pears aside.

  4. Preheat oven to 350F. In a medium mixing bowl combine flour, cornstarch, baking soda, baking powder, salt and cardamom and whisk very well. Start with a smaller amount of cardamom and you can always add more, you may need to add more if you have the pre-powdered variety and less if it is freshly ground.

  5. In another bowl mix yogurt, vinegar, sugar, vanilla and oil, whisk very well and add to dry ingredients. Stir batter well and pour on top of the pears. Spread the batter evenly and bake for 55-65 minutes.

  6. The top of the cake should be golden brown with brown sugar bubbling up on the sides and a toothpick comes out clean. Oh, and the kitchen should smell like heaven. Take the cake out and let cool in the pan for 20-30 minutes, then take a knife around the sides and flip the pan onto your serving plate. Remove the parchment paper and let cool about an hour before serving (or serve warm with a scoop of vanilla bean ice cream).

Happy Baking!

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Welcome!

Welcome!

Hi, I’m Jamison! This blog is mostly a collection of my favorite recipes with some home/lifestyle stories thrown in for fun. I focus on creating plant-based recipes that will please the pickiest of eaters!

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