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Mini Poached Pear Cardamom Cakes with Maple Cream Sauce Recipe

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★★★★★

4.8 from 124 reviews

These Mini Poached Pear Cardamom Cakes combine the warm, fragrant flavors of cardamom and cinnamon with tender cakes topped by elegantly poached pears. Finished with a luscious maple cream sauce, this dessert is perfect for special occasions or an indulgent treat that impresses with both flavor and presentation.

Ingredients

Scale

Cake Ingredients

  • 2 (100 grams) Eggs
  • 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

Poached Pear Ingredients

  • 3 Ripe Bosch Pears
  • 1 Cup (250 ml) Water
  • 1 Bottle White Wine (750 ml)
  • 1 cup (200 g) Granulated Sugar
  • 3 Cinnamon Sticks

Maple Cream Sauce Ingredients

  • 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

  1. Prepare Cakes: Preheat your oven to 350°F (180°C) and grease three 4-inch cake pans with baking spray. In a small bowl, melt the butter and stir it into the milk; set aside. In a large bowl, whisk together the flour, baking powder, salt, cardamom, and cinnamon. Using a stand mixer with the whisk attachment at medium-high speed, beat the eggs and brown sugar until thick and frothy. Fold the egg and sugar mixture into the flour mixture, then stir in the milk and melted butter gently until just combined. Divide the batter evenly among the cake pans placed on a cookie sheet and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a rack for 10-15 minutes before inverting and removing from pans.
  2. Poach Pears: Peel the pears carefully, keeping the stems intact. In a medium saucepan, combine water, white wine, granulated sugar, and cinnamon sticks. Add the pears and bring the liquid to a gentle boil, stirring gently to dissolve the sugar without damaging the pears. Lower the heat to a simmer and poach the pears for 35-40 minutes until tender. Remove pears with a slotted spoon and place stem side up on paper towels to drain excess liquid.
  3. Prepare Cakes for Serving: Using a 1 ½ inch biscuit or cookie cutter, carefully cut a shallow circle (about ¼ to ½ inch deep) in the center of each cake to create a seat for the pear. Gently lift out the removed cake pieces with a spoon and place each cake on a serving plate. Set one poached pear on top of each cake’s hollow center.
  4. Make Maple Cream Sauce: In a stand mixer bowl with the whisk attachment, beat the cream cheese, maple syrup, and vanilla extract on medium-high speed until smooth and creamy. Gradually add powdered sugar, whisking until a thick frosting forms. Slowly add the vanilla almond milk while mixing on medium speed to reach a pourable but not too thin consistency.
  5. Assemble and Serve: Pour the maple cream sauce generously over each pear and cake. Finish by sprinkling a pinch of cinnamon and nutmeg on top for extra warmth and spice. Serve the cakes warm or at room temperature for a delightful and elegant dessert.

Notes

  • You can use whole milk instead of almond milk if preferred.
  • If Bosch pears are unavailable, other firm, ripe pears such as Bosc or Anjou can be substituted.
  • Allow cakes to cool completely and reheat gently if serving later.
  • Adjust the thickness of the maple cream sauce by adding more milk for a thinner consistency or less for thicker frosting.
  • Peeling pears while keeping stems intact adds to the presentation.

Keywords: mini cakes, poached pears, cardamom, maple cream sauce, cinnamon, dessert, baked cake, elegant dessert

Find it online: https://lieblingsmahlzeit.com/mini-poached-pear-cardamom-cakes-with-maple-cream-sauce-recipe/