Introduction

These Mini Poached Pear Cardamom Cakes are a delightful combination of warm spices and tender fruit, perfect for a cozy dessert. Light cardamom and cinnamon flavor the cakes, while sweet poached pears and a creamy maple sauce add elegance. They’re sure to impress at any dinner party or special occasion.

The image shows three desserts, each with three layers. The bottom layer is a dark brown, round cake with a slightly rough texture. On top of the cake, there is a whole light brown pear standing upright with its stem pointing up. The front dessert has a thick, smooth white cream sauce with a slight shine, dripping down the sides of the pear and cake, sprinkled lightly with a brown powder. All desserts are placed on white speckled round plates sitting on a white marbled texture surface with a soft beige cloth around them. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Eggs (100 grams)
1 Cup (220 g) Brown Sugar (lightly packed)
2 tsp Baking Powder
1 1/3 Cups (170 g) All Purpose Flour
5 Tbsp (75 g) Unsalted Butter, melted
1/3 Cup (70 g) Unsweetened Vanilla Almond Milk (or Whole Milk)
1 tsp Cardamom Powder
1 ½ tsp Ground Cinnamon
¼ tsp Kosher Salt
3 Ripe Bosch Pears
1 Cup (250 ml) Water
1 Bottle White Wine
1 cup (200 g) Granulated Sugar
3 Cinnamon Sticks
8 oz Cream Cheese (room temperature)
3 Tbsp Maple Syrup
1 Tbsp Vanilla Extract
1 Cup (120 g) Powdered Sugar
¼ Cup (60 ml) Vanilla Almond Milk
Pinch of Cinnamon and Nutmeg for sprinkling

Instructions

Step 1: Preheat oven to 350°F (180°C) and prepare three 4-inch cake pans by spraying them with baking spray.
Step 2: In a small bowl, melt the butter and combine it with the milk. Set aside.
Step 3: In a large bowl, whisk together the flour, baking powder, salt, cardamom powder, and ground cinnamon.
Step 4: Using a stand mixer with a whisk attachment on medium-high speed, beat the eggs and brown sugar until the mixture becomes thick and frothy.
Step 5: Pour the frothy egg and sugar mixture into the flour mixture, then gently stir in the milk and butter mixture with a whisk until fully combined.
Step 6: Divide the batter evenly among the three prepared cake pans, placing them on a cookie sheet for easy handling.
Step 7: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Remove the cakes from the oven and place pans on a cooling rack. Let cool for 10-15 minutes before inverting each cake onto a plate to serve warm, or let cool completely if preferred.
Step 9: Use a 1 ½ inch biscuit or cookie cutter to cut a shallow circle (¼ – ½ inch deep) from the top center of each cake, just enough to hold a poached pear.
Step 10: Carefully remove the cut cake pieces with a spoon and set the hollowed cakes on serving plates.
Step 11: Peel the pears, leaving the stems intact, and place them in a medium saucepan with water, white wine, sugar, and cinnamon sticks.
Step 12: Bring the liquid to a gentle boil, stirring gently until the sugar dissolves, then reduce to a simmer and cook the pears for 35-40 minutes until tender.
Step 13: Remove the pears carefully with a slotted spoon, placing them stem-side up on paper towels to drain.
Step 14: Set each poached pear into the center hole of the cakes.
Step 15: For the maple cream sauce, beat cream cheese, vanilla extract, and maple syrup in a stand mixer until smooth and creamy.
Step 16: Gradually add powdered sugar until a thick frosting forms, then mix in vanilla almond milk slowly until the sauce is pourable but not too thin.
Step 17: Pour the maple cream sauce over each pear and sprinkle with cinnamon and nutmeg before serving.

Tips & Variations

Use ripe but firm Bosch or Bosc pears for the best texture when poaching.
Substitute white wine with apple juice for a non-alcoholic version of the poached pears.
For extra moisture, brush the cakes with a little pear syrup from the poaching liquid before adding the cream sauce.
Add chopped toasted almonds or walnuts on top for crunch.

Storage

Store leftover cakes and poached pears separately in airtight containers in the refrigerator for up to 3 days. Reheat the cakes gently in a warm oven or microwave before serving. Maple cream sauce is best served fresh but can be stored covered in the fridge for 1-2 days; stir well before using.

How to Serve

A thick, round, dark brown cake with a slightly rough texture sits on a white speckled plate. On top of the cake, there is a peeled pear that is sliced in half vertically, standing upright with the brown stem still attached. The pear is light yellow with a soft texture. Creamy white sauce with a smooth texture covers the pear and runs down the sides of the cake, dusted lightly with brown spice. A slice of the cake is cut out, revealing its moist, crumbly inside. A silver spoon rests on the plate next to the cake. The plate is placed on a stack of old papers and the background shows a soft grey-white cloth and a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes ahead of time?

Yes, you can bake the cakes a day ahead and keep them wrapped tightly at room temperature or refrigerated. Assemble with pears and cream sauce shortly before serving for the best texture.

What if I don’t have cardamom powder?

If you don’t have cardamom, you can omit it or replace it with a pinch of ground ginger or cloves to maintain the warm spice profile.