BUTTERMILK CAKE WITH LEMON-AND THYME-GLAZED PEAR COMPOTE AND GREEK YOGURT ICE CREAM
Provided by Mathew Rice
Categories Dessert Bake Yogurt Lemon Pear Summer Thyme Buttermilk Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- For pear compote:
- Combine 3/4 cup sugar, 1/2 cup water, lemon juice, 3/4 teaspoon lemon peel, and 3/4 teaspoon thyme in medium saucepan. Stir over medium heat until sugar dissolves and mixture boils. Remove saucepan from heat; cover. Let steep 10 minutes. Pour syrup through fine strainer set over bowl. Return syrup to saucepan. Add 3/4 teaspoon lemon peel and 3/4 teaspoon thyme and bring to simmer. Add pear cubes and simmer over medium heat until pears are tender but still hold shape, about 10 minutes. Using slotted spoon, transfer pear to rimmed baking sheet. Boil syrup in saucepan until reduced to 1/3 cup, about 5 minutes. Transfer reduced syrup to blender. Add 1/3 cup pear pieces; puree until smooth. Transfer pear puree to medium bowl. Add remaining pear pieces to puree. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- For cake:
- Preheat oven to 325°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper; butter parchment. Whisk 1 cup plus 2 tablespoons flour, 11/2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat 3/4 cup sugar and 1/4 cup butter in large bowl until well blended. Add egg and egg yolk and beat until blended. Add flour mixture in 2 additions alternately with buttermilk in 1 addition. Beat in 1/2 teaspoon vanilla, then fold in 2 tablespoons crème fra&ircirc;che. Transfer batter to prepared cake pan; smooth top.
- Bake cake until golden around edges and tester inserted into center comes out with some moist crumbs attached, about 45 minutes. Remove from oven and cool cake in pan on rack 15 minutes. Maintain oven temperature.
- Invert cake onto tart pan bottom or flat platter. Peel off parchment paper. Butter same cake pan and line bottom with clean parchment paper. Spread pear compote evenly over parchment paper in pan. Carefully return cake to pan, placing bottom side down atop compote. Return to oven and bake until cake is golden and tester inserted into center comes out clean, about 15 minutes. Cool cake in pan 5 minutes. Invert cake onto platter; remove pan. Cool cake at least 20 minutes.
- Cut cake into wedges. Serve warm with Greek Yogurt Ice Cream alongside.
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Md Sotan
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved the unique flavor combination. The cake was moist and fluffy, and the pear compote was the perfect topping. I will definitely be making this cake again.
Sudin Lama
[email protected]This cake was a bit too sweet for my taste, but the pear compote was amazing. I would definitely make the compote again, but I would use a different cake recipe.
Shanti Thapa
[email protected]I'm not a big fan of buttermilk cake, but this recipe changed my mind. The cake was moist and flavorful, and the glaze was the perfect finishing touch. I will definitely be making this cake again.
Melinda Olaso
[email protected]This is one of the best cakes I've ever had! The flavors are perfectly balanced and the texture is amazing. I highly recommend this recipe!
Bublu Ahmed
[email protected]I made this cake for my family and they loved it! The cake was moist and fluffy, and the glaze was the perfect finishing touch. The Greek yogurt ice cream was a nice addition, but I think it would also be good with whipped cream or vanilla ice cream.
Prabina Shrestha
[email protected]This recipe was a bit too complicated for me. I ended up burning the cake and the glaze was too runny. I think I'll stick to simpler recipes in the future.
cyrille fotsing
[email protected]I'm not a big fan of buttermilk, but this cake was surprisingly good. The glaze was the perfect complement to the cake and the Greek yogurt ice cream was a nice touch.
Tori Penny
[email protected]This cake was a bit too sweet for my taste, but the pear compote was amazing. I would definitely make the compote again, but I would use a different cake recipe.
Tahira Batool
[email protected]I followed the recipe exactly and the cake turned out perfectly. The glaze was a bit runny, but it still tasted great. I served the cake with vanilla ice cream and it was delicious.
Sunnee Andrews
[email protected]This recipe is a keeper! The cake was so easy to make and the glaze was divine. I used fresh thyme from my garden and it really made the dish. The Greek yogurt ice cream was a nice touch, but I think it would also be good with whipped cream or vanill
Michael Lott
[email protected]I made this cake for a dinner party and it was a huge hit! Everyone loved the unique flavor combination. The cake was moist and fluffy, and the pear compote was the perfect topping. I will definitely be making this cake again.
Chinonye Madueke
[email protected]This buttermilk cake with lemon and thyme glazed pear compote and Greek yogurt ice cream was an absolute delight! The flavors were perfectly balanced, with the tangy buttermilk cake providing a lovely contrast to the sweet and aromatic pear compote.