This is a great cake to make in the fall. It is light, springy, and crisp with a hint of spice, just like a cool autumnal evening. There is a lot of mixing after each added ingredient, so it is perfect to make together with your child. My 11 year old son Kaci operates the hand mixer while I measure and add the ingredients. A perfect Saturday afternoon cake!
1Coat a 9 x 13 inch baking dish with cooking spray. In a small bowl, toss the pears with the cardamom, and set aside.
2With your mixer fitted with the paddle attachment, combine the mlk, yeast, sugar, salt, egg and flour. mix on medium until a smooth dough has formed. Add 2 tablespoons of butter and mix until fully incorporated. Repeat with the remaining butter. This should take 6-8 minutes.
3Scrape the dough into the prepared baking dish. With greased hands, spread evenly in baking dish. Cover with plastic wrap, set in a warm location, and let rise for approximately 45 minutes, until doubled.
4Heat the oven to 350 degrees F. Sprinkle the pears over the top of the dough.
5To make the topping, with your mixer, cream together the butter, cream cheese, sugar and salt. Add the eggs one at a time, beating well. Add vanilla and corn syrup. Then add the flour. Dollop this mixture over the pear covered dough.
6Bake for 40-45 minutes, or ntil he center is slightly set bt stll jiggl. Let cool on cooling rack. Sprinle with powdered sugar and toasted almonds prior to serving.