Buttermilk Spice Cake With Pear Compote And Crème Fraîche Recipe

Name: Buttermilk Spice Cake With Pear Compote And Crème Fraîche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sugar; 1 tablespoon fresh lime juice; Large pinch of salt; 3 Bosc pears (about 1 1/2 pounds total), peeled, quartered, cored, cut into 1/2-inch cubes; 1 cup plus 1 tablespoon all purpose flour; 1/4 cup cornstarch; 1/2 teaspoon salt; 1/2 teaspoon (scant) baking powder; 1/4 teaspoon baking soda; 1/8 teaspoon ground allspice; 1/8 teaspoon ground ginger; 1/8 teaspoon ground black pepper; 1/8 teaspoon ground whole star anise*; 1/2 cup (1 stick) unsalted butter, room temperature; 3/4 cup sugar; 2 large eggs; 1 3-inch piece vanilla bean, split lengthwise; 1/4 teaspoon finely grated lime peel; 3/4 cup buttermilk; Powdered sugar; 1 1/2 cups creme fraiche**

Servings: persons

2 tablespoons sugar
1 tablespoon fresh lime juice
Large pinch of salt
3 Bosc pears (about 1 1/2 pounds total), peeled, quartered, cored, cut into 1/2-inch cubes
1 cup plus 1 tablespoon all purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon (scant) baking powder
1/4 teaspoon baking soda
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1/8 teaspoon ground whole star anise*
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 3-inch piece vanilla bean, split lengthwise
1/4 teaspoon finely grated lime peel
3/4 cup buttermilk
Powdered sugar
1 1/2 cups creme fraiche**

1
Mix sugar, lime juice, and salt in heavy large saucepan. Add pears and toss gently to coat. Cover and cook over medium-low heat until pears are just tender, stirring occasionally, 10 to 12 minutes. Transfer mixture to bowl. DO AHEAD:
2
Preheat oven to 350u00b0F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides; line pan with round of parchment paper. Sift first 9 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until smooth. Beat in eggs 1 at a time, beating to blend between additions. Scrape in seeds from vanilla bean and add lime peel; beat to blend. Beat in flour mixture in 4 additions alternately with buttermilk in 3 additions, scraping down bowl occasionally. Transfer batter to prepared pan.
3
Bake cake until beginning to brown on top and tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on cooling rack. DO AHEAD:
4
Cut around pan sides to loosen cake. Turn cake out onto rack; peel off parchment and turn right side up onto platter. Sift powdered sugar over. Cut into wedges. Serve with pear compote and dollop of creme fraiche.
5
**

968

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: 2 tablespoons sugar, 1 tablespoon fresh lime juice, Large pinch of salt, 3 Bosc pears (about 1 1/2 pounds total), peeled, quartered, cored, cut into 1/2-inch cubes, and more.

Yes, Buttermilk Spice Cake With Pear Compote And Crème Fraîche falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Spice Cake With Pear Compote And Crème Fraîche

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