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Picture of Buttermilk Cake with Riesling-Poached Pears
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 5404 kcal 270 %
  • Fat 161 g 247 %
  • Saturated 88 g 441 %
  • Carbs 824 g 275 %
  • Fiber 37 g 148 %
  • Protein 54 g 108 %
  • Cholesterol 1119 mg 373 %
  • Sodium 2782 mg 116 %
  • Calcium 1900 mg 190 %
  • Magnesium 188 mg 45 %
  • Potassium 2317 mg 49 %
  • Iron 29 mg 161 %
  • Zinc 6 mg 58 %
  • Phosphorus 2429 mg 347 %
  • Vitamin A 1356 µg 151 %
  • Vitamin C 94 mg 105 %
  • Thiamin (B1) 3 mg 239 %
  • Riboflavin (B2) 3 mg 207 %
  • Niacin (B3) 21 mg 131 %
  • Vitamin B6 1 mg 69 %
  • Folate equivalent (total) 912 µg 228 %
  • Vitamin B12 3 µg 105 %
  • Vitamin D 4 µg 24 %
  • Vitamin E 7 mg 44 %
  • Vitamin K 48 µg 40 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Buttermilk Cake with Riesling-Poached Pears

Ingredients

  • 2 c. cake flour
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1 stick unsalted butter
  • 1/2 c. granulated sugar
  • 1/2 c. light brown sugar
  • 4 large egg yolks
  • Finely grated zest of 1 lemon
  • 1 1/2 tsp. pure vanilla extract
  • c. buttermilk
  • 5 Bartlett pears
  • 1 bottle Riesling
  • 1 c. water
  • 1 c. sugar
  • 1/2 vanilla bean
  • 1 strip orange zest
  • 3 star anise pods
  • 1 c. Crème fraîche
  • 1 tsp. pure vanilla extract
  • 1/2 vanilla bean
  • 1/4 c. confectioners' sugar

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