Spiced Pear Cake Enhanced by Cardamom Blend Olive Oil

Juicy pears, brown sugar, cinnamon, and a buttery vanilla batter bake into a soft, fragrant cake with a golden top and a tender crumb. The Cardamom Infused Olive Oil brings warm cardamom, citrusy brightness, and a mellow aromatic finish that runs through the batter and deepens the dessert from the first bite to the last. It fits beautifully on a fall dessert table, at a cozy Sunday dinner, or whenever you want a homemade sweet that feels both comforting and a little unexpected.

Garden Infuzions

Spiced Pear Cake Enhanced by Cardamom Blend Olive Oil

Soft pears, warm baking spices, and a tender crumb come together in this cozy cake, with Cardamom Infused Olive Oil adding a fragrant, citrusy lift that makes every slice feel special.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 slices

Course: Dessert, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 large ripe pears peeled, cored, and divided
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 large eggs
• 1/2 cup Cardamom Infused Olive Oil
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 tablespoon turbinado sugar for topping
• 1 tablespoon sliced almonds for topping

Equipment

• 1 8-inch round cake pan Grease and line with parchment
• 2 Mixing bowls One medium, one large
• 1 whisk For mixing the batter
• 1 rubber spatula For folding in pears
• 1 Paring knife For peeling and slicing pears
• 1 wire rack For cooling
• 1 set Measuring cups and spoons For accurate baking measurements

Method

 

Instructions

1. 1. Preheat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. 2. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.
3. 3. Dice one pear into small pieces and thinly slice the second pear. Toss both with the lemon juice to keep the pieces bright while you finish the batter.
4. 4. In a large bowl, whisk the granulated sugar, brown sugar, and eggs until smooth and slightly lighter in color.
5. 5. Whisk in the Cardamom Infused Olive Oil, milk, and vanilla extract until the mixture looks glossy and fully blended.
6. 6. Add the dry ingredients to the wet mixture and stir just until no dry streaks remain. Fold in the diced pear.
7. 7. Spread the batter into the prepared pan and arrange the sliced pear over the top in a loose pattern. Sprinkle with turbinado sugar and sliced almonds.
8. 8. Bake for 38 to 45 minutes, until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
9. 9. Cool the cake in the pan for 15 minutes, then move it to a wire rack to finish cooling before slicing and serving.

Notes

The cake is best the day it is baked, but the cardamom aroma stays lovely into the next day. If your pears are very juicy, pat the diced pieces lightly with a paper towel before folding them in so the crumb stays tender. For a slightly more dessert-like finish, serve with a spoonful of softly whipped cream.

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Recipe Tips

Use pears that are ripe but still firm so they hold their shape while baking. Dice one pear small for the batter and slice the other for the top so you get a little variety in every bite. Let the cake cool for at least 20 minutes before slicing so the crumb settles cleanly.

Serving Suggestions

Serve warm with whipped cream, vanilla ice cream, or a light dusting of powdered sugar. It also pairs nicely with coffee, chai, or a simple afternoon tea. For a more dressed-up dessert, add toasted sliced almonds right before serving.

Storage

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Warm individual slices briefly before serving if you want the aroma and texture to feel freshly baked. This cake also freezes well in wrapped slices for later.

Variations

Swap the pears for apples if that is what you have on hand, or add chopped toasted walnuts for extra texture. A spoonful of orange zest gives the crumb a brighter finish, and a handful of dried cranberries adds a tart-sweet note for holiday baking.

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