Introduction
Welcome to our culinary journey with the delightful Buttermilk Spice Cake. This recipe combines the rich flavors of Bosc pears and spices with a buttery, moist texture that will make every bite memorable. The perfect balance between sweetness and tanginess from the lime juice harmonizes beautifully with the warmth of cinnamon and nutmeg, creating an irresistible treat for any palate.
Tips for this recipe
Ensuring your pears are at room temperature before preparation can enhance their natural sweetness. For the best buttermilk flavor, use freshly grated lime peel instead of bottled extracts. Lastly, remember to measure ingredients accurately with a digital scale for consistent results.
Why you will love this recipe
This Buttermilk Spice Cake is not just a dessert; it’s an experience. The subtle notes of pear and the richness of crème fraîche offer layers of flavor that evolve with each bite. Combined with the festive spices, this cake serves as a comforting reminder of family gatherings and holiday celebrations.
Ingredients
- 2 tablespoons sugar
- 1 tablespoon fresh lime juice
- Large pinch of salt
- 3 Bosc pears (about 1 1/2 pounds total), peeled, quartered, cored, cut into 1/2-inch cubes
Adviced equipments
Stand Mixer
Mixing Bowls (Set of 3)
Silicone Spatula
Baking Pan (8-inch round)
Pear Corer
Strainer
Food Processor
Oven Thermometer
Hand Whisk
Sieve
History of the recipe
The Buttermilk Spice Cake, with its roots in traditional French patisserie, has evolved over centuries. Originally a dessert for grand banquets and royal feasts, it now embodies comfort food’s essence while paying homage to its historical significance. The inclusion of crème fraîche harks back to the rich dairy traditions that have influenced European baking.
fun facts about this recipe
Did you know? Bosc pears were named by botanist and pomologist Charles Sprague Sargent in 1845. He believed their rounded, flattened shape resembled a butter churn – hence the name ‘Bosc.’ Incorporating these pears into this cake not only adds texture and flavor but also connects us to agricultural history.