Cardamom Pear Cake
Prep time
Cook time
Total time
I like to use slightly under-ripe pears in this recipe, which keep their shape better when baking.
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
  • 6 under-ripe pears, optionally peeled, cored and cut in eighths
  • ⅓ cup + 1⅔ cups sugar, divided
  • 1 tablespoon ground cardamom
  • 4 eggs, large or extra-large
  • 1 cup oil (your favorite type for baking)
  • ½ cup orange juice
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  1. Preheat your oven to 350°F.
  2. Grease and flour a 10-inch tube pan, preferably with a removable bottom, or a bundt pan.
  3. Toss the pear wedges in a large bowl. Sprinkle with the ⅓ cup sugar and cardamom, and stir until the pears are thickly coated with the sugar and spice.
  4. To make the cake batter, beat the remaining 1⅔ cups sugar and eggs in a mixing bowl until thick and creamy. Beat in the oil, ¼ cup at a time, followed by the orange juice, and the vanilla and almond extracts. Don't worry if the batter splits; it will become smooth once the dry ingredients are added.
  5. Sift the flour, baking powder, and salt together, and beat into the batter just until the batter is smooth and thick.
  6. Spread one-third of the batter across the bottom of the prepared pan. Layer with one-third of the pears, and repeat the layers two more times.
  7. Bake for 1 hour and 50 minutes, or until a tester comes out barely moist.
  8. Let the cake cool in the pan on a wire rack.
Recipe by Go Dairy Free at