🍐 Best ever Pear Pound Cake Homemade Recipe, must try

Hi, I'm Cassandre, and I'm here to share one of my favorite pound cakes that I've made recently: Pear Pound Cake.

The first reason I made this Pear Pound Cake was because when I was browsing in a bookstore, I was attracted by the cover of a Japanese dessert book (RINA KATO), and we wanted to try the French Pear Tart, so we thought it would be a good idea to make the Poached Pear Pound Cake first, and I didn't expect it to come out with a very amazing taste, and found out that pears with pound cake tastes so elegant and delicate.

about the pears, borrowed from the French Poached pears, after the sugar boiled pears full of fresh and sweet, and in order to bring out the fragrance of the pears, we added a small amount of almond flour in the batter, so that the overall added nutty flavor, but also to make the cake inside becomes soft, the outer layer is crispy, basically like a cake version of the French Tarte Bourdaloue (pears tart), really not exaggerated, even in the washing of the baking mold, I think that the baking mold is good! It's really not an exaggeration, and even when I was washing the baking mold, I felt that the mold was so fragrant, so I really recommend that you try it.

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There is also a Chinese version of this video:    • [食不相瞞124] 洋梨磅蛋糕的食譜與做法：法式糖煮洋梨與經典磅蛋糕的完美結合，清香...  
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How to make Pear Pound Cake?
Here is the recipe for Pear Pound Cake:

📍Baking mold size: 17 x 8 x 6cm

✎ Ingredients
☞ Cake batter
Unsalted butter 105g, softened at room temperature
Sugar 90g
egg 100g, beaten at room temperature
Cake flour 95g
Almond flour 15g
Baking powder 1g

☞ Pear
Pear 1 (medium size)
Water 500g
Sugar 350g

✎ Instructions
1. Grease a pound cake mold with softened butter, then sprinkle with flour and shake off the excess.
2. Sift the flour, baking powder and almond flour together, and mix well.
3. Peel and halve the pears, then remove the core and stems.
4. In a saucepan, add the water and sugar, bring to a boil and melt the sugar completely, then add the pears, bring to a boil again, reduce the heat to medium-low and simmer for 10 minutes. Turn off the heat and leave the pears to soak in the syrup for another 10 minutes, then pull them out and place them on a wire rack to drain, then let them cool completely.
5. Place the softened butter in a bowl and beat on medium-high speed for about 2 minutes until pale and fluffy.
6. Add sugar and mix on medium-high speed for 2 minutes.
7. Add egg in three to four additions, beating for about 30 seconds each time, until fully emulsified and with a slight sheen.
8. add sifted dry ingredients, using a spatula, lift the batter from the bottom several times with a large flipping motion, then cut and mix until the flour is no longer visible, do not over mix.
9. first half of the batter to add, roughly smooth, and then half of the pear slices in an triangle shape on the batter, do not cover the middle of the batter, and then add the rest of the batter, the rest of the pears, the same way to overlap and spread, but also do not cover the middle of the batter
10. preheat the oven at 200℃, after preheating, directly change to 180℃ and bake for 55~60 minutes.
11. Remove from the oven and place on a rack for 15 minutes before unmolding.
12. Before serving, you can use the syrup from the boiled pears to brush a little bit on the pears to enhance the taste and color of the cake.

For the full recipe and FAQs, visit:
https://loafroom.funique.info/doc/f75...
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Chapter:
00:00 Opening
00:29 ingredients
01:23 How to make easy poached pears and syrup
04:56 Making pound cake batter
11:24 Filling the batter with pears
13:42 Bake Pear Pound Cake (Temperature and Time)
14:04 Brush with pear syrup, enjoy the delicious pear pound cake
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