-
1
Preheat the oven to 350u00b0 F. Grease a 9-inch round cake pan and line it with parchment paper.
-
2
In a large bowl or stand mixer, cream together the butter and granulated sugar until light and fluffy.
-
3
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cardamom. Set aside.
-
4
In a small bowl, whisk together the eggs and sour cream until smooth.
-
5
With the mixer running (or working by hand), alternate adding the flour mixture and the egg mixture to the butter and sugar. Beat until just combined (don't overmix).
-
6
Pour the batter into your prepared pan.
-
7
Slice the pears thinly (about 1/4-inch thickness is good). Arrange the pears in a concentric circle, overlapping just slightly, over the top of the cake. Sprinkle the turbinado sugar evenly over the fruit.
-
8
Bake for 40 to 50 minutes, or until the cake begins to pull away from the sides of the pan and a tester inserted into the center comes out cleanly.
-
9
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Turn the cake out onto a wire rack to finish cooling.
-
10
Serve warm or at room temperature. Vanilla ice cream, whipped cream, or a simple vanilla pastry cream would be really delicious spooned over the top (just saying).
