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Buttermilk Cake with Lemon-and Thyme-Glazed Pear Compote and Greek Yogurt Ice Cream


Buttermilk Cake with Lemon-and Thyme-Glazed Pear Compote and Greek Yogurt Ice Cream Recipe

Ingredients:
  • 3/4 cup sugar
  • 1/2 cup water
  • 2 1/2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons finely grated lemon peel, divided
  • 1 1/2 teaspoons fresh thyme leaves, divided
  • 1 pound firm but ripe Bosc pears, peeled, halved, cored, cut into 1/2-inch cubes (about 2 1/2 cups)
  • 1 cup plus 2 tablespoons all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons crme frache or sour cream
  • Special equipment: 8-inch-diameter cake pan with 2-inch-high sides
Directions:
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Rank

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