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Preheat oven to 395 degrees F/200 C.
Drain pear halves on a paper towel to absorb the syrup. Cut them into small slices or cubes. Flour pear pieces and put aside.
To make the cake batter, place softened butter and sugar in a large bowl and mix with a hand whisk. Add eggs, one at a time, incorporating them into the mixture. Add heavy cream, canned pear syrup, cherry brandy essence, and flour mixed with baking powder and cornflour. Combine everything with the whisk. Add 1/3 of pear pieces to the batter and gently mix with a rubber spatula.
Butter and flour a silicone loaf pan and pour the cake batter into the mold. Place the remaining pear pieces on top of the preparation.
Bake the cake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool slightly in the pan before turning onto a wire rack to cool completely.
Cut the canned pear into small pieces and make sure to flour them well. Pear pieces are heavy enough, and this step helps prevent them from sinking to the bottom of the cake.