Red Wine-Pear Cardamom Cake Recipe (With Video)

cooking.nytimes.com

Gloria Woodlock

subheading: FOR THE RED WINE PEARS:

1¼ cups/296 milliliters dry red wine

2 to 3 pears, not too ripe (1 pound), peeled, cored, and sliced ½-inch thick (2 cups sliced pears)

2 tablespoons/28 grams unsalted butter

1 to 2 tablespoons/12 to 25 grams granulated sugar

subheading: FOR THE CAKE:

½ cup/113 grams unsalted butter, at room temperature, plus more for greasing the pan

¾ cup/150 grams granulated sugar

2 large eggs, at room temperature

1 teaspoon baking powder

1 teaspoon ground cardamom

1 teaspoon grated lemon or orange zest

¼ teaspoon fine sea or table salt

1 cup/125 grams all-purpose flour

Confectioners’ sugar, for serving (optional)

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer