Begin by peeling and trimming your small firm pears. In a saucepan, combine water, granulated sugar, lemon juice, green cardamom pods, and a cinnamon stick. Bring to a gentle simmer, then add pears. Poach for 15-20 minutes until tender, then cool on a slotted spoon.

Preheat your oven to 350°F (175°C). Prepare a muffin pan by lining it with baking cups or greasing with cooking spray or butter.

In a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, fine sea salt, ground cardamom, and ground cinnamon. Set aside.

Beat unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each. Pour in vanilla extract, followed by dry ingredients in parts, alternating with whole milk.

Spoon cake batter into the prepared muffin cups, filling each about two-thirds full. Gently insert a poached pear into the center of each cup.

Bake for 20-25 minutes until golden brown and a toothpick comes out clean. Allow cakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before dusting with powdered sugar.