| Portions |
|---|
| Makes one 9-inch cake |
Ingredients
For the cake:
- 4 pears
- ½ cup butter, room temperature
- ½ cup sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 1 cup full fat plain or vanilla yogurt
- 2 cups all-purpose flour
- 1 ½ teaspoons ground cardamom
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons turbinado sugar
Directions
- Heat your oven to 350ºF and lightly grease a 9-inch round baking pan with non-stick cooking spray.
- Cut the cheeks off 2 pears, thinly slice, and set aside. Dice the remaining pears and set aside.
- Beat together the butter, sugar, and brown sugar using a hand mixer or a stand mixer fitted with the paddle attachment until pale and fluffy, about 1 to 2 minutes. Add in the eggs, one at a time, beating well after each addition, then stir in the vanilla extract, almond extract, and yogurt.
- In a separate bowl, whisk together the flour, cardamom, baking powder, baking soda, and salt. Add the dry ingredients to the wet and stir just until almost combined. Add in the diced pears and stir to combine. Transfer the batter to the prepared pan and top with the pear slices in a decorative fashion (personally, I like fanning them out a bit).
- Scatter with the turbinado sugar and bake for 40 to 45 minutes or until a toothpick inserted into the centre comes out clean.