Ingredients
- 3 small ripe pears, peeled, cored, halved and thinly sliced
- 2 large eggs, whisked
- 1 cup plain Greek yogurt
- 1/2 cup milk
- 1 tsp. vanilla extract
- 1/2 cup butter, melted
- 1/4 cup tahini
- 1 tsp. ground cardamom
- 2 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1 cup sugar
- 2 Tbsp. sugar
- 2 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- powdered sugar, for garnish
Servings:
Units:
Instructions
- Preheat oven to 350 degrees Fahrenheit. Coat a 9-inch cake pan.
- In a large bowl, mix 1 cup sugar, flour, baking powder, cardamom, cinnamon, ginger, and salt. In the center of the bowl, add eggs, Greek yogurt, milk, vanilla extract, and melted butter. Stir until just combined. Pour batter into prepared baking dish. Lay halved, sliced pears on top of the batter. Slightly sink them into batter while keeping halves intact.
- In a small bowl, add 2 Tbsp. granulated sugar, pinch of salt, and tahini. Combine ingredients, adding a splash of water to thin, if needed. Pour tahini mixture over cake batter. Bake for approximately 45 minutes or until cake is golden brown and a toothpick inserted into the middle comes out clean.
- Remove cake from oven and allow to cool. Sprinkle lightly with powdered sugar.
Recipe Notes
Photo credit: Amanda Paa, Heartbeet Kitchen
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