For the cake:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cardamom
Pinch black pepper
½ cup milk
1 teaspoon vanilla extract
2 ounces unsalted butter, room temperature
¾ cup light brown sugar
2 teaspoons freshly grated ginger
1 large egg
1 egg yolk
1-2 pears, peeled, cored, halved, and thinly sliced
1 teaspoon minced rosemary, for garnish
For the honey creme fraiche:
1 cup creme fraiche
2 tablespoons honey
For the cake:
Preheat oven to 325° F. Prepare the cake pan by brushing with 1 teaspoon of melted butter and then placing a 9-inch parchment paper circle on the bottom of the cake pan.
In a medium bowl, whisk together the flour, baking powder, cardamom, and pepper. Set aside.
In another bowl, combine milk and vanilla. Set aside.
In a mixer, using the paddle attachment, cream together butter, sugar, and ginger on medium speed until light and fluffy, about 2-3 minutes
Add in the egg and egg yolk and mix until combined.
Turn the mixer off and add 1/3 of the dry, and mix on low until it is combined. Add in ½ of the milk mixture and mix until combined. Repeat with remaining flour and milk mixture, ending with flour.
Spread the batter in a 9-inch cake pan. Top with the sliced pears, placing in a concentric circle.
Bake in the oven for about 40 minutes or until the cake springs back when touched or if you insert a skewer/toothpick, it comes out clean or with crumbs, but no batter. Remove from oven and allow to cool for about 15 minutes before removing from pan.
Remove from the pan:
Using a paring knife or small offset spatula, run around the inside of the cake pan to loosen the cake from the edges. Place a 9-inch cardboard cake circle on top of the cake and invert. Remove the parchment paper. Place another 9-inch cardboard cake circle on the bottom of the cake and invert. Sprinkle with rosemary. Serve the pear side up with a dollop of honey creme fraiche.
For the honey creme fraiche:
In a small bowl, mix the creme fraiche and honey until combined.
To serve:
Sprinkle with rosemary. Slice the cake into 8 pieces and serve with 2 tablespoons of the honey creme fraiche.