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Ingredients

Directions

  • Heat oven to 350°.

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  • Add cold butter to a 10-inch springform pan. Heat in oven until melted, about 3 minutes. Swirl pan to coat bottom with melted butter. Sprinkle evenly with brown sugar.

  • Fan slices of pear over sugar, with pointed ends toward center of pan, overlapping slightly. Set aside.

  • In a small bowl, whisk together flour, ginger, baking powder, salt and cardamom. With a stand mixer, beat softened butter in a large bowl until smooth. Add granulated sugar and beat 2 minutes, until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.

  • On low speed, beat in flour mixture, alternating with milk, beginning and ending with flour mixture. Spoon batter over pears and spread to pan edge with a spatula. Wrap bottom of pan with foil and bake at 350° for 55 to 60 minutes. Test center of cake with a toothpick; if pick tests clean, remove to a wire rack. Cool 5 minutes.

  • Invert cake onto plate; remove side of pan. Carefully lift off pan bottom and cool cake to room temperature. Serve slightly warm with ice cream, if desired.

Nutrition Facts

302 calories; 11 g total fat; 62 mg cholesterol; 186 mg sodium. 48 g carbohydrates; 4 g protein;

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