Recipe Summary

30 mins
1 hr
5 mins
1 hr 35 mins


Ingredient Checklist


Instructions Checklist
  • Heat oven to 350°.

  • 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; fat 11g; cholesterol 62mg; saturated fat 7g; carbohydrates 48g; insoluble fiber 2g; protein 4g; sodium 186mg.