Pear Cardamom Cake
- 1½ cups all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- 1 cup granulated sugar
- ½ cup canola oil
- 1 large egg
- 1 large egg yolk
- ⅓ cup sour cream
- 1 cup grated pears, drained (about 2 unpeeled pears)
Brown Butter Frosting:
- 2 sticks unsalted butter
- ⅔ cup powdered sugar
- ¼ tsp ground cardamom
- pinch of salt
- 3 tbsp heavy cream
- Preheat oven to 175°C (350°F). Grease and flour two 5-inch (12-13 cm) cake pans.
- In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, cardamom and sugar. Set aside.
- In another bowl, whisk together oil, egg, egg yolk and sour cream.
- Add the wet ingredients to the dry and stir until smooth. Add the grated pear.
- Divide the batter between the cake pans. Bake for 35-40 minutes (if you’re using a 6-inch pan, start checking around 30 minutes) or until a cake tester comes out clean.
- Let cool for 15 minutes before removing the cakes from the pans to cool completely.
- Place butter in a small saucepan on medium heat and stir until it melts completely.
- Continue cooking, stirring frequently until the milk solids turn brown and the butter smells nutty, about 5-10 minuter longer. Take care not to burn (it will continue to brown even after you remove it from the heat, so take it off early).
- Scrape the melted butter and browned bits into a small bowl and chill until almost solidified but still soft enough to be beaten with an electric mixer (about 20-30 minutes in the freezer, an hour or so in the fridge).
- Put the butter in a mixing bowl and beat until light and fluffy, about 3 minutes.
- Add the powdered sugar, cardamom and salt and beat until completely smooth and fluffy, about 3-4 minutes. Beat in the cream until frosting is fluffy.
- If cakes are rounded on top, even out with a knife.
- Cut both cakes in half using a sharp serrated knife (you’ll end up with four layers).
Put the first layer on a cake board or a cake stand. Spread frosting on the first layer. Add the next layer and repeat until you’ve used up all four layers