Poached Pear Cardamom Cakes Recipe

Poached Pear Cardamom Cakes Recipe is one of those treats that sneaks up and steals your heart with every bite. If you enjoy a dessert that feels fancy but is surprisingly simple to whip up, this one’s for you. The warm spices and tender pears make it perfect for cozy afternoons or impressing guests without breaking a sweat.

Why You Should Try Poached Pear Cardamom Cakes

Ever had a dessert that tastes like it took hours but really didn’t? That’s exactly what these cakes do. The pears soak up cardamom-infused syrup, giving them a subtle spice that pairs perfectly with the soft, buttery cake. Plus, poaching pears adds a juicy tenderness you just can’t get with baking alone.

These cakes strike a balance between fruity freshness and cozy spice. If you like desserts that aren’t overly sweet but still feel indulgent, this recipe hits the spot. Also, poaching the pears means you can prep ahead and assemble the cakes quickly when guests arrive. Who doesn’t love a little kitchen efficiency?

Variations I’ve Tried And Loved

Once you get comfortable with the basic recipe, swapping out ingredients can be a lot of fun:

• Swap cardamom for cinnamon or ginger for a different spice vibe.
• Use different poaching liquids like red wine or apple cider for a richer flavor.
• Add chopped nuts like pistachios or walnuts into the batter for some crunch.
• Top with whipped cream or mascarpone for an extra creamy finish.

Adaly Kandice

Poached Pear Cardamom Cakes

Delicate cakes infused with cardamom and served with beautifully poached pears, perfect for a sophisticated dessert.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Dessert

Cuisine: American

Calories: 320

Ingredients

  

• 3 ripe pears, peeled and cored
• 2 cups water
• 1 cup sugar
• 4 pods cardamom, lightly crushed
• 1 slice fresh ginger
• 1 stick cinnamon

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cardamom
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract

Instructions

 

1. Combine water, sugar, cardamom pods, ginger, and cinnamon in a saucepan and bring to a simmer.
2. Add pears and poach gently for 20-25 minutes or until tender.
3. Remove pears and set aside to cool; strain the syrup and reserve.

1. Preheat oven to 350°F (175°C). Grease and flour cake pans.
2. Whisk together flour, baking powder, salt, and ground cardamom.
3. In a separate bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour.
6. Stir in vanilla extract.
7. Divide batter evenly into prepared pans and bake for 20-25 minutes or until a toothpick inserted comes out clean.
8. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.

1. Serve slices of cake with poached pears drizzled with reserved cardamom syrup.

Notes

Use ripe but firm pears to prevent them from falling apart during poaching. The cardamom syrup can be refrigerated for up to a week and used to soak the cakes for extra flavor and moisture.

Serving Ideas for Poached Pear Cardamom Cakes

These cakes shine on their own, but a little extra never hurts. Try serving them with:

• A dusting of powdered sugar
• A drizzle of honey or caramel sauce
• A dollop of whipped cream or Greek yogurt
• A scoop of vanilla ice cream for a dessert upgrade

I’ve found that these cakes pair beautifully with a cup of chai or spiced tea, which echoes the cardamom notes perfectly. What’s your favorite drink to enjoy with a sweet treat?

Tips for Poached Pear Cardamom Cakes Recipe

• Choose pears that are firm but ripe enough to absorb the poaching syrup without falling apart.
• Don’t rush the poaching step; it’s key to getting that tender, flavorful fruit.
• Make sure your butter is softened to room temperature for smooth cake batter.
• Use fresh ground cardamom if possible it’s more fragrant than pre-ground.
• Keep an eye on baking time; overbaking can dry out the cakes.

When I first made this recipe, I accidentally skipped softening the butter. Let’s just say the batter wasn’t as smooth, and the cakes were a bit dense. Lesson learned: patience with butter pays off!

Leftovers and Storage

These cakes keep well in an airtight container at room temperature for up to 2 days. If you want to stretch their life, pop them in the fridge for up to 4 days, but bring them back to room temp before eating to enjoy the best texture.

You can also freeze them wrap each cake individually and store in a freezer bag. Thaw overnight in the fridge and warm slightly in the oven or microwave. They still taste great, which is perfect for when you want a quick dessert without starting from scratch.

Common Mistakes to Avoid

• Overcooking the pears during poaching, which can make them mushy.
• Using underripe pears that won’t soften properly.
• Mixing the batter too much, causing tough cakes.
• Forgetting to grease the muffin tin, leading to sticky cakes.
• Ignoring the baking time and opening the oven door too often.

I once poked the cakes with a toothpick too early, and the batter stuck. Patience is a virtue here give the cakes enough time to set before checking.

Nutrition Infoamtions (per serving)

• Calories: 320 kcal
• Carbohydrates: 45 g
• Protein: 4 g
• Fat: 12 g
• Fiber: 3 g
• Sugar: 28 g

These cakes are a sweet treat, but with the pears adding fiber and natural sweetness, they feel a little less guilty. Perfect for when you want something tasty without going overboard.