Photo: Ian Dooley
Buttermilk Cake with Lemon-and Thyme-Glazed Pear Compote and Greek Yogurt Ice Cream
17 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1062
Calories
46g
Protein
27g
Fat
158g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 crème fraîche or sour cream
- Special equipment: 8-inch-diameter cake pan with 2-inch-high sides
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes