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Honey Glazed Cardamom Ginger Pear Cake

A beautiful upside-down pear cake to enjoy the fall bounty, with honey glazed cardamom ginger that keeps the cake moist and soft till serving time and beyond.
Honey Glazed Cardamom Ginger Pear Cake.

Honey Glazed Cardamom Ginger Pear Cake.

This honey glazed cardamom ginger pear cake is very tender and moist because of the honey, with a delightful flavor of cardamom and ginger. The cake serves a very generous serving for six people, and its impressive look will draw admirations from your guests.

Despite its look, an upside-down cake is not difficult to bake at home. This cake is pretty newbie-friendly, so if you are a new baker, don’t be intimidated. I promise the cake will come out beautifully.

Ingredients for the pear cake: pears, honey, cardamom pods, ginger, eggs, sugar, vanilla, all-purpose flour, salt, unsalted butter, and ground almond.

Ingredients for the pear cake: pears, honey, cardamom pods, ginger, eggs, sugar, vanilla, all-purpose flour, salt, unsalted butter, and ground almond.

Ingredients for this pear cake

This recipe needs pears, cardamom pods, fresh/frozen ginger, eggs, sugar, vanilla, all-purpose flour, salt, unsalted butter, and ground almond.

Pears

There are many varieties of pears that are suitable for baking purposes. Some of these include Bartlett, Bosc, and Anjou. I am using Green Anjou pears in the photos.

If it is possible, choose three pears that have a similar size and will fill the cake pan nicely.

Cardamom and ginger

The recipe uses 5 green cardamom pods and 1-inch ginger. I think the amount is well suited to most people’s palettes, even those who have never try this flavor combo before. If you already know that you love this flavor, feel free to double the amount of both the cardamom and ginger for a stronger taste.

Ground almond

The ground almond is optional, but I do like to include it since it gives a slightly nutty taste to the cake.

Simmer peeled and cored pear halves in honey, grated ginger, and crushed cardamom pods.

Simmer peeled and cored pear halves in honey, grated ginger, and crushed cardamom pods.

Steep the pears in honey, cardamom, and ginger

Peel the pears, cut each into two halves, and core to remove seeds.

Place pear halves along with honey, grated ginger, and crushed cardamom pods in a frying pan. Cook on medium heat until the honey is boiling.

Reduce to a simmer and continue cooking for 5 minutes. Set aside to let the pears steeped in the flavored honey for another 15 minutes.

Arrange the pears nicely in the cake pan, with the cut side facing down. Strain the honey into a greased 8-inch round cake pan, and discard the cardamom pods.

To prepare the cake batter: (1) Beat together eggs, sugar, and vanilla until pale yellow. (2) Sift in all-purpose flour and salt, fold gently. (3) Stir in melted butter, fold until the batter is uniform.

To prepare the cake batter: (1) Beat together eggs, sugar, and vanilla until pale yellow. (2) Sift in all-purpose flour and salt, fold gently. (3) Stir in melted butter, fold until the batter is uniform.

Prepare the cake batter

Before you ask, yes, this cake has no leavening agent. It doesn’t need baking powder or baking soda. Now let’s see how we prepare the cake batter.

In a mixing bowl, beat together eggs, sugar, and vanilla until the color is pale yellow. It should take about 5 minutes with medium speed.

Sift in all-purpose flour and salt and fold gently with a spatula. Once you no longer see streaks of flour, stir in melted butter and fold again until uniform.

Pour the batter over the arranged pears. Sprinkle the top of the batter with ground almond (if using).

(1) Pears and honey arranged neatly in the cake pan, cake batter, and ground almond. (2) Pour cake batter over arranged pear. (3) Sprinkle the top of the cake with ground almond. (4) Bake until the cake is golden brown and a toothpick/skewer comes out clean.

(1) Pears and honey arranged neatly in the cake pan, cake batter, and ground almond. (2) Pour cake batter over arranged pear. (3) Sprinkle the top of the cake with ground almond. (4) Bake until the cake is golden brown and a toothpick/skewer comes out clean.

Baking and cooling the cake

Bake the cake in the preheated oven for 45-50 minutes until the cake is golden brown, or until a toothpick/skewer comes out clean.

Remove the cake from the oven and set it aside to cool in the pan for 30 minutes.

Gently run a thin blade along the edges to loosen the cake. Carefully invert it to a serving plate. Serve the cake warm or cold.

Cut the cake into six slices for the prettiest presentation, with each slice contains half a pear.

Let the cake cool in its pan for 30 minutes before gently run a thin blade along its edges and carefully invert the cake onto a serving plate.

Let the cake cool in its pan for 30 minutes before gently run a thin blade along its edges and carefully invert the cake onto a serving plate.

Baking the cake in a skillet

It is traditional to bake an upside-down cake in a skillet. If you have a non-stick 8-inch ovenproof skillet, you can bake this cake in it.

As a bonus, you can simmer the pears with honey, cardamom, and ginger in the same skillet you will be using to bake the cake. Remember to discard the cardamom pods from the skillet before pouring the cake batter over the pears.

Cut the cake into six slices for the prettiest presentation, with each slice contains half a pear.

Cut the cake into six slices for the prettiest presentation, with each slice contains half a pear.

Honey Glazed Cardamom Ginger Pear Cake

5.0 from 5 reviews

Author: Anita Jacobson

Courses:

Cuisine:

Ingredients:

Prep Time: 30 mins

Cook Time: 1 hour

Total Time: 1 hour 30 mins

Serves: 6

Print Recipe

Ingredients

  • 3 medium-size pears, ripe but firm (Note 1)
  • 1/4 cup honey
  • 1 inch ginger, grated
  • 5 cardamom pods, crushed
  • 2 large-size eggs
  • 3/4 cup (150 gram) sugar
  • 1 tablespoon vanilla
  • 1 cup (120 gram) all-purpose flour
  • 1 stick (8 tablespoon) unsalted butter, melted
  • 1/4 cup ground almond/almond meal (optional)

Instructions

  1. Preheat oven to 350 Fahrenheit (180 Celsius). Grease the sides of an 8-inch round cake pan. Make sure the pan has a minimum height of 2 inches. The pan in the photos has a 3 inches height.
  2. Peel the pears, cut each into two halves, and core to remove seeds. Place pear halves along with honey, grated ginger, and crushed cardamom pods in a frying pan. Cook on medium heat until the honey is boiling. Reduce to a simmer and continue cooking for 5 minutes. Set aside to let the pears steeped in the flavored honey for another 15 minutes.
  3. Arrange the pears nicely in the cake pan, with the cut side facing down. Strain the honey into the cake pan, and discard the cardamom pods.
  4. In a mixing bowl, beat together eggs, sugar, and vanilla until the color is pale yellow. It should take about 5 minutes with medium speed.
  5. Sift in all-purpose flour and salt and fold gently with a spatula. Once you no longer see streaks of flour, stir in melted butter and fold again until uniform.
  6. Pour the batter over the arranged pears. Sprinkle the top of the batter with ground almond (if using).
  7. Bake the cake for 45-50 minutes until the cake is golden brown and fully cook, or until a toothpick/skewer comes out clean.
  8. Remove the cake from the oven and set aside to cool the cake in the pan for 30 minutes. Gently run a thin blade along the edges to loosen the cake, and carefully invert it onto a serving plate. Serve the cake warm or cold.

Notes

  • (*) Pears good for baking purposed include Bartlett, Bosc, and Anjou. The pears used in the photos are Green Anjou variety. Try choosing three similar-sized pears that will fit nicely in your cake pan.

Comments

  • Charla Charla says:

    I love ginger and cardamom together, I bet this cake tastes amazing. Thank you!!

  • Sadia Malik Sadia Malik says:

    at first I thought it was pineapple upside down cake but turned out it is a pear one.

  • Nart at Cooking with Nart Nart at Cooking with Nart says:

    What a gorgeous cake! I'm a big fan of pears but will have to wait until I can get them to try this recipe!

  • Sarah | Wandercooks Sarah | Wandercooks says:

    Wow, this looks fabulous! I've never made a pear cake before, but you make it look so easy. I'll have to try it on the weekend.

  • Chris Collins Chris Collins says:

    Ooooo I love a good pear cake! Can't wait to try the recipe :)

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