Cardamom Cakes scream fall to me, especially when its paired with Poached Pears and Maple Cream. I've been waiting for the first leaf to fall so I could start baking with Autumn spices. The calendar may say early September and it may still be hot outside, but its all spices and pears in my kitchen.
This recipe is a slight adjustment from what I had planned to make. For the past two years I've been making this cake as a loaf with the whole pears baked in a row down the center. Everything looks beautiful and taste delicious. However, if you so much as attempt to lift the loaf cake, those pears want to fall right through. (heavy little suckers!). I found the initial look to be appealing, though its function not so great for serving. Modification here we come!
I'm planning to make a dessert for a family holiday get together later this year and I thought, what would look better...a sad little slice with part of a pear, or your own personal mini cake with a whole pear and extra maple cream? Ding ding, we like personal desserts in my family!! Hence the creation of the Mini Poached Pear Cardamom Cakes. I'm now armed for future holiday battle with a tasty and beautiful spice cake.
Tips for Poached Pears
- Choose pears equal in size and not super large with beautiful stems.
- Peel your pears leaving the stem intact.
- Use white wine for a light colored poached pear and red wine for reddish pink colored poached pear. (for this recipe I used white wine)
- Once the wine has started to bubble and the sugar is dissolved, let your pears simmer for about 30-40 minutes.
- Gently remove from the pot with a slotted spoon and set on a paper towel, stem up to absorb any extra runoff liquid.
- Gently place pears on top of cakes with finger tips.
Tips for the Cardamom Cakes
- Use three mini 4 inch spring form cake pans or regular 4 inch cake pans. For this recipe I used 4 inch mini cheesecake pans.
- Whip eggs and sugar together until fluffy before adding to flour mixture to create a smooth batter.
- Adjust the amount of cinnamon and cardamom to your personal spice level preference.
- Let cakes cool in tin 10-15 minutes before removing.
- Cake tops can be cut while still warm once removed from tins.
- Take a 1 ½ inch biscuit cutter or cookie cutter to remove a ¼ -½ deep circle from the top center of each cake. I press just enough to cut the shape of the circle and then remove gently with a spoon. Take out just enough cake for your pear to rest comfortably on top.
Tips for Maple Cream
- Make sure your cream cheese is room temperature to prevent clumping.
- Beat the cream cheese vanilla and maple syrup together on medium high speed until smooth and creamy.
- Add powdered sugar slowly and beat until thick frosting is formed.
- Pour almond milk while on medium speed and whisk until desired consistency.
- More milk will create a thinner cream. (I use just enough milk to make it pourable, but not a thin liquid)
- Pour maple cream onto over the pear and sprinkle a dusting of cinnamon and/or nutmeg.
you'll also love
Mini Poached Pear Cardamom Cakes
Ingredients
Method
- Prepare Cakes and put in the oven first. While cakes are baking poach your pears. Once cakes are out of the oven and cooling, make your Maple Cream Sauce!
- Preheat oven to 350 F (180 C) and prepare three 4 inch cake pans with baking spray.
- In a small bowl, melt the butter and add to the milk, set aside.
- Combine flour, baking powder, salt, and spices in a separate large bowl and whisk together.
- Using bowl of stand mixer with whisk attachment on medium high speed, beat the eggs with the sugar until the mixture is thick and frothy.
- Pour the frothy egg and sugar mixture into the flour mixture. Then stir in the milk and butter.
- Using a whisk gently combine all ingredients.
- Divide the batter amongst the three cake pans. Place the three small cake pans on a cookie sheet.
- Bake for 40-45 minutes or until toothpick inserted into center comes out clean.
- Remove cake pans from cookie sheet and set onto cooling rack.
- Let cool for 10-15 minutes before flipping cakes upside down and removing from cake pans. (this is only to serve cakes warm, you can also allow them to completely cool and place on serving dishes to reheat)
- Take a 1 ½ inch biscuit cutter or cookie cutter to remove a ¼ -½ deep circle from the top center of each cake. I press just enough to cut the shape of the circle and then remove gently with a spoon. Take out just enough cake for your pear to rest comfortably on top.
- Place each cake with center hole on a serving plate. Gently set a poached pear onto the center hole of each cake.
- Pour Maple Cream Sauce over the pear and sprinkle with cinnamon and/or nutmeg.
- Peel Pears leaving the stem intact.
- Using a medium sized sauce pot pour in water, wine, and sugar. Add in cinnamon sticks and pears.
- Bring liquid to a soft boil until sugar is dissolved. (stir gently with wooden spoon, do not damage pears).
- Once sugar is dissolved, turn temperature down to simmer and let sit for 35-40 minutes.
- Gently remove from the pot with a slotted spoon and set on a paper towel, stem up to absorb any extra runoff liquid.
- Gently place pears on top of cakes with finger tips.
- Place cream cheese, vanilla, and maple syrup into the bowl of stand mixer with whisk attachment. Beat on medium high speed until smooth and creamy.
- Slowly spoon in powdered sugar until a thick frosting forms.
- Pour in milk while on medium speed and mix until desired consistency.
- More milk will create a thinner cream. (I use just enough milk to make it pourable, but not a thin liquid)
dee
These mini cakes looks amazing!!! and the pictures are fantastic! really give a feeling of visiting you in your warm home!!!
Jenn
Thanks Dee!! I love cozy neutral tones with a side of a cake:)
Lisa
Hi Jenn,
How would the temperature be adjusted if I bake 1 large cake instead of 4 small cakes?
Bea Stanners
Hi Jenn,
These cakes are truly gorgeous and i'm sure they taste just as good!
Loving the photography and mood you put into your recipes - a truly beautiful blog!
Feel free to check out my blog, http://www.timepiececakery.com
Xx, Bea
Dina
Delicious!
https://dinamighty.com/
Michele Tusinac
Are these considered a moist cake or more on the dry side?
Thanks!
Jenn
Right in the middle 🙂
Joey Witt
Is almond milk required or can I sub whole milk? If so, is it a one to one sub? Saw this one last year and wanted to try it. I think I’m brave enough, so I’m planning this for Thanksgiving!
Jenn
hi joey! yes you can swap for whole milk:) Let me know how it goes!!
Caracola
Hii!! Love this recipe!
Can I replace butter by peanut butter?
Miranda
Made this recipe yesterday. It was beautiful and delicious. The only thing I did differently was dividing the batter between four 4” pans and even so each cake was easily enough for two!
Ramella
Can the cake recipe be doubled ?
Grace
Amazing!! I would love to make these for Thanksgiving. However would it be possible to make them the night before and store them on the fridge? Or do you recommend only baking and serving right away?
susan
A bit confused about the presentation. The recipe calls for 3 pears but yields 4 cakes? Are the pears on the cakes halves, or just smaller pears?
Thanks, lovely looking dessert.
Jenn
Hi Susan, This recipe only yields "3" cakes. Each cake is made inside a "4 inch pan". You will only need "3 pears" for the "3 cakes". Hope this helps clear things. Thank you!
Viv
Hi! I know the alcohol from the white wine probably cooks off, but I’m wondering if you have a nonalcoholic substitute you’d recommend?
Jenn
Hi Viv, I believe you can swap the wine for tea infused water. Let me know how it goes 🙂