I first discovered cardamon in sweets through Scandinavian baking. Over there, it's a dominant flavour in cinnamon buns, the reason their sort are so different to the American kind. Speckled through dough, or cake batter, it brilliantly balances out the sweetness around it, transforming what would otherwise often be plain and homely into something sophisticated. Here, it works its magic in a cake enriched with sour cream and crowned with petals of pear. It couldn't be less fussy to make or to take... I transported thick slices of this one to Sydney Swans match on Saturday night and down the south coast on Sunday for Mother's Day. I couldn't make it for my mum, but I could feed my friends, and she would have liked that.. and this cake. Very much.
Cardamom pear sour cream cake
Adapted from a recipe by Food52
I've listed the raw sugar below as optional, mainly because I forgot it when I made the cake and I couldn't imagine it any better than it turned out.