I’m not quite sure what inspired this cake to be made on a Monday morning at 11am, other than that the air is crisp and cool, the pears are becoming ripe, chocolate and coffee are always a good thing, and cardamom is an all too forgotten spice. Yum. Together, they all become: Espresso Chocolate Cardamom Pear Upside Down Cake & Clove Whipped Cream. Eat your heart out, baby, and get ready for the holidays!
2 sticks butter, at room temperature, plus more for the pans 3 cups all-purpose flour, plus more for the pans 1 Tbs. baking powder 1/2 tsp. sea salt 1 1/4 cups sugar 4 large eggs, at room temperature 3 Tbs. unsweetened cocoa powder 1 Tbs. vanilla extract 1 Tbs. ground cardamom 1 cup cold brew coffee concentrate OR espresso 1 large ripe pear, thinly sliced
Preheat the oven to 350 degrees. Butter two 9-inch-round cake pans and line the bottoms with parchment paper, dusting with flour as well. Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium and beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the cocoa powder, cardamom, and vanilla. Beat in the flour mixture in 3 batches, alternating with the coffee concentrate, beginning and ending with flour, until just smooth.
Arrange the thinly sliced pear on top of each parchment lined cake bottom. Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks (inverted) to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired. Place one layer atop the other.
Meanwhile, whip together the cream, sugar, and cloves until stiff peaks form. Once the cake has completely cooled, slice and serve with Clove Whipped Cream.