Buttermilk Spice Cake with Pear Compote and Crème Fraîche

Name: Buttermilk Spice Cake with Pear Compote and Crème Fraîche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 1 teaspoons (scant) baking powder; 0 teaspoons baking soda; 3 Bosc pears (about 1 1/2 pounds total), peeled, quartered, cored, cut into 1/2-inch cubes; 177 milliliters buttermilk; 59 milliliters cornstarch; 355 milliliters crème fraîche; 2 larges eggs; 0 teaspoons ground allspice; 0 teaspoons ground ginger; 0 teaspoons ground black pepper; 1 Tbsp fresh lime juice; 0 teaspoons finely grated lime peel; 10 servings Powdered sugar; 1 teaspoons salt; 0 teaspoons ground whole star anise; 177 milliliters sugar; 118 milliliters (1 stick) unsalted butter, room temperature; 1 3-inch piece vanilla bean, split lengthwise

Buttermilk Spice Cake with Pear Compote and Crème Fraîche is a vegetarian recipe with 10 servings. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 351 calories, 4g of protein, and 18g of fat. Head to the store and pick up ground allspice, ground pepper, ground star anise, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Mix sugar, lime juice,and salt in heavy large saucepan.

Ingredients you will need

Lime Juice

Sugar

Salt

Equipment you will use

Sauce Pan

Addpears and toss gently to coat. Cover andcook over medium-low heat until pearsare just tender, stirring occasionally,10 to 12 minutes.

Transfer mixture to bowl.DO AHEAD: Can be made 1 day ahead. Chilluntil cold, then cover and keep chilled.

Equipment you will use

Bowl

Preheatoven to 350°F. Butter and flour 9-inch-diametercake pan with 2-inch-high sides;line pan with round of parchment paper. Siftfirst 9 ingredients into medium bowl. Usingelectric mixer, beat butter in large bowluntil fluffy. Gradually add sugar, beatinguntil smooth. Beat in eggs 1 at a time,beating to blend between additions. Scrapein seeds from vanilla bean and add limepeel; beat to blend. Beat in flour mixture in4 additions alternately with buttermilk in3 additions, scraping down bowl occasionally.

Ingredients you will need

Vanilla Bean

Buttermilk

Butter

All Purpose Flour

Seeds

Sugar

Egg

Equipment you will use

Baking Paper

Blender

Bowl

Frying Pan

Transfer batter to prepared pan.

Equipment you will use

Frying Pan

Bake cake until beginning to brown ontop and tester inserted into center comesout clean, about 30 minutes. Cool cake inpan on cooling rack. DO AHEAD: Cake canbe made 1 day ahead. Cover and let standat room temperature.

Equipment you will use

Wire Rack

Oven

Cut around pan sides to loosen cake.Turn cake out onto rack; peel off parchmentand turn right side up onto platter. Siftpowdered sugar over.

Ingredients you will need

Sugar

Equipment you will use

Frying Pan

Cut into wedges.

Serve with pear compote and dollop ofcrème fraîche.

Ingredients you will need

Compote

Pear

* A brown, star-shaped seedpod that’savailable in the spice section of somesupermarkets and at specialty foods storesand Asian markets.

** Available at most supermarkets and atspecialty foods stores.

Grind the star anisepods in a spice mill, then strain through afine sieve. Use only the most finely groundstar anise in the cake. Or you can buyground star anise at penzeys.com.

Ingredients you will need

Star Anise