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Poached Pear Polenta Cake

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When you’re looking for a fun and festive dessert for holiday get-togethers, this recipe is for you. The cake looks fancy but is actually simple to prepare. Pears are first poached with cardamom, cinnamon and star anise, infusing them with warming winter spices. Then the fruit is baked atop a rustic cake made with stone-ground polenta plus buttermilk for a tender texture and tang. Choose small pears that are a bit firm, as they will soften when poached and baked.

Prep Time 25 minutes
Cook Time 60 minutes
Servings 8

Ingredients

For the poached pears:

  • 5 cups (40 fl. oz./1.25 l) water
  • 1 cup (7 oz./200 g) granulated sugar
  • 1 cardamom pod
  • 1 cinnamon stick
  • 1 star anise
  • 4 or 5 firm small pears, such as Bartlett or Bosc, peeled, with stems intact

For the cake:

  • 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, at room temperature
  • 1/2 cup (3 1/2 oz./100 g) granulated sugar
  • 1 egg
  • 1 tsp. grated lemon zest
  • 1/2 tsp. vanilla extract
  • 3/4 cup (3 oz./90 g) all-purpose flour
  • 1/3 cup (2 oz./55 g) stone-ground polenta
  • 1/2 tsp. baking powder
  • Large pinch of kosher salt
  • 1/3 cup (3 fl. oz./80 ml) buttermilk
  • Confectioners’ sugar for dusting (optional)

Directions

To make the poached pears, in a saucepan over medium heat, combine the water, granulated sugar, cardamom pod, cinnamon stick and star anise and stir until the sugar is dissolved. Increase the heat and simmer for 5 minutes. Add the pears and simmer until they just start to soften, about 5 minutes. Using a slotted spoon, transfer the pears to a cutting board, reserving the poaching liquid, and let the pears cool slightly. Trim off the bottom from each pear so it will sit evenly in the pie dish. Set aside.

Preheat an oven to 350°F (180°C). Grease a 10-inch (25-cm) pie dish with nonstick baking spray.

To make the cake, in the bowl of an electric mixer fitted with the flat beater, beat together the butter and granulated sugar on medium-high speed until smooth, about 2 minutes. Add the egg, beating well, then beat in the lemon zest and vanilla, about 1 minute.

In a small bowl, stir together the flour, polenta, baking powder and salt. Stir half of the flour mixture into the butter mixture. Stir in the buttermilk, followed by the remaining flour mixture.

Scrape the batter into the prepared dish and spread evenly. In the center of the cake, carefully push a pear about halfway down into the batter. Space the remaining pears evenly around the pan, pushing them about halfway into the batter. Bake until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.

Transfer the pie dish to a wire rack and let the cake cool for 10 minutes, then brush the top with the reserved poaching liquid. Serve the cake warm or let cool completely. Dust with confectioners’ sugar just before serving. Serves 8.

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