Cardamom Pear Cake – Moist & Aromatic 45-Minute

There is a quiet magic in the hour before the cake is done, when the kitchen fills with the scent of warm cardamom and butter. This cake came to me on a gray afternoon, when the pears on my counter were just soft enough to yield to a thumb.

I wanted something simple, yet memorable. A cake that doesn't shout, but hums. The cardamom adds a gentle, almost floral warmth, while the pears melt into sweet pockets of juice as they bake.

It is the kind of cake that asks for a second cup of coffee, and a quiet moment by the window.

About the Ingredients

2 cups (250g) all-purpose flour

Spoon and level for accuracy. You can swap up to 1/2 cup with whole wheat pastry flour.

1 1/2 teaspoons baking powder

Ensures a light rise. If your baking powder is older than 6 months, it may lose potency.

1/2 teaspoon baking soda

Works with the buttermilk to tenderize the crumb.

1 teaspoon ground cardamom

The star spice. For a fresher flavor, grind 6-8 green cardamom pods yourself.

1/2 teaspoon salt

Balances sweetness and enhances the spices.

3/4 cup (150g) granulated sugar

Adds sweetness. You can reduce to 2/3 cup if you prefer a less sweet cake.

1/2 cup (120ml) neutral oil, such as canola

Keeps the cake moist. Melted coconut oil also works, but adds a slight flavor.

1/2 cup (120ml) buttermilk, at room temperature

Adds tang and tenderness. Make a quick version by adding 1.5 tsp lemon juice to milk and letting it sit 5 minutes.

2 large eggs, at room temperature

Bind the batter and help it rise. Room temperature eggs emulsify better.

1 teaspoon vanilla extract

Enhances the cardamom and pear flavors.

2 ripe but firm pears, peeled, cored, and sliced 1/4-inch thick

Bosc or Anjou hold their shape well. If using very ripe pears, reduce slices to 1/8-inch and pat dry.

1 tablespoon turbinado sugar, for sprinkling

Adds a crunchy, caramelized top. Regular granulated sugar works too.

Tips & Tricks

• Use pears that are just ripe – not too soft, or they will turn mushy and release too much liquid.
• Don't overmix the batter. Stir until just combined to keep the cake tender.
• Let the cake cool in the pan for 10 minutes before removing, to prevent breakage.

Step-by-Step Instructions

1. Preheat and Prep Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.

2. Whisk Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt. This ensures even distribution of leaveners and spice.

3. Combine Wet Ingredients

In a separate bowl or large measuring cup, whisk the sugar, oil, buttermilk, eggs, and vanilla until smooth and slightly thickened.

4. Fold Wet into Dry

Pour the wet mixture into the dry ingredients. Using a spatula, fold gently until just combined – a few lumps are fine. Overmixing develops gluten, making the cake tough.

5. Layer Batter and Pears

Pour half the batter into the prepared pan. Arrange half the pear slices over it. Pour the remaining batter over, and top with the remaining pear slices in a decorative pattern.

6. Sprinkle with Sugar

Sprinkle the turbinado sugar evenly over the top. This will caramelize as the cake bakes, creating a lovely crunch.

7. Bake Until Golden

Bake in the center of the oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The internal temperature should read 200°F (93°C) if you use an instant-read thermometer.

8. Cool and Release

Let the cake cool in the pan on a wire rack for 10 minutes. Then run a knife around the edges, invert onto a plate, remove parchment, and flip upright to cool completely.

Delicious Variations

Apple-Cinnamon

Replace pears with crisp apples and swap cardamom for 1 teaspoon of cinnamon.

Nutty Cardamom

Fold 1/2 cup of toasted chopped pecans or walnuts into the batter before layering.

Gluten-Free

Use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if not included.

How to Store Cardamom Pear Cake

Frequently Asked Questions

I hope this cardamom pear cake brings a little warmth to your kitchen. If you try it, let me know in the comments below – I love hearing about your baking adventures. And for more cozy recipes, explore our collection of autumn cakes and pastries.

Cardamom Pear Cake

A tender, spiced cake crowned with juicy pears, perfect for cozy autumn baking and sharing.

★★★★½ 4.8 (156 ratings)

15 minPrep time45 minCook time8Servings320 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 2 cups (250g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cardamom
• 1/2 teaspoon salt
• 3/4 cup (150g) granulated sugar
• 1/2 cup (120ml) neutral oil, such as canola
• 1/2 cup (120ml) buttermilk, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 ripe but firm pears, peeled, cored, and sliced 1/4-inch thick
• 1 tablespoon turbinado sugar, for sprinkling

📋 Instructions

1. 1Preheat and Prep Pan — Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2. 2Whisk Dry Ingredients — In a large bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt. This ensures even distribution of leaveners and spice.
3. 3Combine Wet Ingredients — In a separate bowl or large measuring cup, whisk the sugar, oil, buttermilk, eggs, and vanilla until smooth and slightly thickened.
4. 4Fold Wet into Dry — Pour the wet mixture into the dry ingredients. Using a spatula, fold gently until just combined – a few lumps are fine. Overmixing develops gluten, making the cake tough.
5. 5Layer Batter and Pears — Pour half the batter into the prepared pan. Arrange half the pear slices over it. Pour the remaining batter over, and top with the remaining pear slices in a decorative pattern.
6. 6Sprinkle with Sugar — Sprinkle the turbinado sugar evenly over the top. This will caramelize as the cake bakes, creating a lovely crunch.
7. 7Bake Until Golden — Bake in the center of the oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The internal temperature should read 200°F (93°C) if you use an instant-read thermometer.
8. 8Cool and Release — Let the cake cool in the pan on a wire rack for 10 minutes. Then run a knife around the edges, invert onto a plate, remove parchment, and flip upright to cool completely.

👨‍🍳 Chef's Note: This cake is best enjoyed on the day it's made, when the pears are at their juiciest. But it keeps beautifully for a few days if wrapped well.

Servings: 8

Cuisine: Scandinavian-inspired

Course: Dessert

Nutrition (per serving): 320 kcal · 4g protein · 45g carbs · 14g fat

Written by Ingrid Sørensen

Ingrid explores Scandinavian minimalist design and slow living. She writes about creating calm, functional spaces with fewer, better things.