- 2 tablespoons unsalted butter, plus more for pan
- 1 1/2 cups all-purpose flour, plus more for pan
- 3 tablespoons fresh orange juice
- 1/4 cup pomegranate molasses, plus more for serving
- 1 3/4 cups sugar, divided
- 4 small ripe Bosc pears (about 1 1/2 pounds), peeled, halved lengthwise, cored
- 1 cup unsalted, roasted walnuts
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cardamom
- 4 large eggs
- 1 teaspoon finely grated orange zest
- 1 cup olive oil
- Preheat oven to 350°F. Butter a 10″-diameter cake pan and line bottom with a parchment paper round; flour sides of pan. Cook orange juice, 1/4 cup pomegranate molasses, 1/4 cup sugar, and remaining 2 tablespoons butter in a medium skillet over medium heat, stirring, until sugar is dissolved and mixture is slightly reduced, about 4 minutes. Add pears, cut side up, and cook (undisturbed) until they begin to release their juices, about 3 minutes. Turn pears over and cook just until slightly softened, about 3 minutes. Let cool slightly, then arrange pears, cut side down, in prepared pan.
- Return skillet to medium heat and cook liquid in skillet until thickened and syrupy, about 5 minutes, depending on juiciness of pears. Pour syrup over pears and freeze while you prepare the batter (this is to allow syrup to set up—don't let it freeze solid).
- Pulse walnuts and remaining 1 1/2 cups flour in food processor until walnuts are finely ground. Pulse in baking powder, baking soda, salt, and cardamom.
- Using an electric mixer on medium speed, beat eggs, orange zest, and remaining 1 1/2 cups sugar in a medium bowl until pale and fluffy, about 5 minutes. Fold in dry ingredients in 2 additions, fully incorporating before adding the next addition, then gradually mix in oil. Pour batter over pears and smooth top.
- Set pan on a foil-lined rimmed baking sheet and bake cake until top is golden brown and a tester inserted in the center comes out clean, 50–60 minutes. Transfer to a wire rack and let cool in pan, 15–20 minutes. Run knife around edges of cake to loosen and invert onto rack. Remove parchment and let cake cool completely.
- Drizzle cake with more pomegranate molasses just before serving.
- Cake can be baked 1 day ahead. Store tightly covered at room temperature.