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–+ servings
250ml Cardamom Infused Olive Oil – baking and dessert oil
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
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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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