A simple, moist sour cream cake is topped with slices of fresh pears. This recipe, adapted very loosely from a Land O'Lakes recipe, is perfect for anytime of day: It's not too sweet, so it's just as lovely for breakfast as it is for dessert. —Posie (Harwood) Brien
butter (1 stick), at room temperature
1 1/2 cups
Preheat the oven to 350° F. Grease a 9-inch round cake pan and line it with parchment paper.
In a large bowl or stand mixer, cream together the butter and granulated sugar until light and fluffy.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cardamom. Set aside.
In a small bowl, whisk together the eggs and sour cream until smooth.
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).
Pour the batter into your prepared pan.
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.
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.
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.
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).