Buttermilk Cake With Lemon-And Thyme-Glazed Pear Co

Name: Buttermilk Cake With Lemon-And Thyme-Glazed Pear Compote And Greek Yogurt Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup sugar; 1/2 cup water; 2 1/2 tablespoons fresh lemon juice; 1 1/2 teaspoons finely grated lemon peel, divided; 1 1/2 teaspoons fresh thyme leaves, divided; 1 pound firm but ripe Bosc pears, peeled, halved, cored, cut into 1/2-inch cubes (about 2 1/2 cups); 1 cup plus 2 tablespoons all purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup sugar; 1/4 cup (1/2 stick) unsalted butter, room temperature; 1 large egg; 1 large egg yolk; 1/4 cup buttermilk; 1/2 teaspoon vanilla extract; 2 tablespoons creme fraiche or sour cream; 8-inch-diameter cake pan with 2-inch-high sides

Servings: persons

3/4 cup sugar
1/2 cup water
2 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated lemon peel, divided
1 1/2 teaspoons fresh thyme leaves, divided
1 pound firm but ripe Bosc pears, peeled, halved, cored, cut into 1/2-inch cubes (about 2 1/2 cups)
1 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk
1/4 cup buttermilk
1/2 teaspoon vanilla extract
2 tablespoons creme fraiche or sour cream
8-inch-diameter cake pan with 2-inch-high sides

1
Combine 3/4 cup sugar, 1/2 cup water, lemon juice, 3/4 teaspoon lemon peel, and 3/4 teaspoon thyme in medium saucepan. Stir over medium heat until sugar dissolves and mixture boils. Remove saucepan from heat; cover. Let steep 10 minutes. Pour syrup through fine strainer set over bowl. Return syrup to saucepan. Add 3/4 teaspoon lemon peel and 3/4 teaspoon thyme and bring to simmer. Add pear cubes and simmer over medium heat until pears are tender but still hold shape, about 10 minutes. Using slotted spoon, transfer pear to rimmed baking sheet. Boil syrup in saucepan until reduced to 1/3 cup, about 5 minutes. Transfer reduced syrup to blender. Add 1/3 cup pear pieces; puree until smooth. Transfer pear puree to medium bowl. Add remaining pear pieces to puree. DO AHEAD:
2
Preheat oven to 325u00b0F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper; butter parchment. Whisk 1 cup plus 2 tablespoons flour, 11/2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat 3/4 cup sugar and 1/4 cup butter in large bowl until well blended. Add egg and egg yolk and beat until blended. Add flour mixture in 2 additions alternately with buttermilk in 1 addition. Beat in 1/2 teaspoon vanilla, then fold in 2 tablespoons creme fra&ircirc;che. Transfer batter to prepared cake pan; smooth top.
3
Bake cake until golden around edges and tester inserted into center comes out with some moist crumbs attached, about 45 minutes. Remove from oven and cool cake in pan on rack 15 minutes. Maintain oven temperature.
4
Invert cake onto tart pan bottom or flat platter. Peel off parchment paper. Butter same cake pan and line bottom with clean parchment paper. Spread pear compote evenly over parchment paper in pan. Carefully return cake to pan, placing bottom side down atop compote. Return to oven and bake until cake is golden and tester inserted into center comes out clean, about 15 minutes. Cool cake in pan 5 minutes. Invert cake onto platter; remove pan. Cool cake at least 20 minutes.
5
Cut cake into wedges. Serve warm with Greek Yogurt Ice Cream alongside.

698

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup sugar, 1/2 cup water, 2 1/2 tablespoons fresh lemon juice, 1 1/2 teaspoons finely grated lemon peel, divided, and more.

Yes, Buttermilk Cake With Lemon-And Thyme-Glazed Pear Compote And Greek Yogurt Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Buttermilk Cake With Lemon-And Thyme-Glazed Pear Compote And Greek Yogurt Ice Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions