Red Wine-Pear Cardamom Cake

Makes 6 to 8 servings

FOR THE RED WINE PEARS: 11⁄4 cups/296 milliliters dry red wine

2 to 3 pears, not too ripe (1 pound), peeled, cored and sliced 1⁄2-inch thick (2 cups sliced pears) 2 tablespoons/28 grams unsalted butter

1 to 2 tablespoons/12 to 25 grams granulated sugar

Prepare the pears:

FOR THE CAKE:

1⁄2 cup/113 grams unsalted butter, at room temperature, plus more for greasing the pan 3⁄4 cup/150 grams granulated sugar

2 large eggs, at room temperature

1 teaspoon baking powder 1 teaspoon ground cardamom

Pour the wine into a large skillet and place it over medium-high heat. Let simmer until it reduces by half, 5 to 8 minutes.

Add the pears, butter and sugar (use less sugar if your pears are very sweet). Let simmer until the pears absorb the wine and caramelize, 7 to 10 minutes. All the liquid should be gone. Spoon pears into a bowl and let cool while you prepare the cake batter.

Heat the oven to 350 degrees.

Prepare the cake: Butter an 8- or 9-inch springform pan. Using an electric mixer fitted with the paddle, or a bowl and wooden spoon, cream the butter and sugar until 1 teaspoon grated lemon or orange zest

1⁄4 teaspoon fine sea or table salt 1 cup/125 grams all-purpose flour

Powdered sugar, for serving (optional)

light and fluffy, 2 to 6 minutes. Beat in eggs, one at a time. Add the baking powder, cardamom, citrus zest and salt, and beat until smooth. Beat in flour until well combined.

Scrape batter into the pan and smooth the top. Lay the pear slices on top of the cake. Bake for 45 minutes to 1 hour (the 9-inch pan bakes faster than the 8-inch). The top should be light golden, and the crumb should spring back when lightly pressed with a finger.

Serve warm or at room temperature, topped with a little powdered sugar, if you like. Cake will keep in the refrigerator for 24 hours; bring to room temperature before serving.