2 pears, halved, cored, and sliced into 1/8-inch pieces
1/2 cup white sugar
2 large eggs (room temperature)
1/2 tsp vanilla extract
1/2 cup + 3 tbsp milk (room temperature)
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground cardamon
Instructions
Preheat oven to 350 degrees. Spray an eight-inch cake pan thoroughly, and cut a circle of parchment big enough to fit in the bottom of the pan.
Melt and brown two tablespoons of butter in a medium pan. Add brown sugar to the browned, and turn the heat on medium cooking until the brown sugar has melted. Add pears and toss in the sauce. Cook pears 2-3 minutes until slightly softened. Turn the heat off. Season with a pinch of salt. Set aside.
Add flour, baking soda, baking powder, salt, cardamom, and cinnamon to a medium bowl. Whisk to combine. Set aside.
Add the 1/2 cup of softened butter and the sugar to the bottom of a stand mixer. Beat on a medium speed until it’s light and fluffy, about 2-3 minutes.
Reduce the speed to low and add the eggs until incorporated. Add vanilla, and mix until combined.
Add the flour mixture and the milk to the bowl, mixing slowly to combine. Continue to beat at an increasingly high speed until a smooth, thick batter forms.
Arrange the pears in the prepared pan in a circular layered pattern. Pour any remaining caramel sauce from the pan on top. Working carefully, dollop the batter over the pear mixture and spread the batter evenly, making sure to not move the pears. Bake for 25-30 minutes or until a toothpick comes out cleanly.
Let the cake rest for a few minutes. Use a spatula to loosen all the edges. Place a large plate or platter on top of the pan. Flip and use a knife or spoon to tap the top so the cake releases. Remove the pan. Gently remove parchment paper. Cut into wedges. Sprinkle with powdered sugar.