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Canned Pear Pound Cake Recipe

Sliced canned pear cake on a cutting board: Close up.
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5 from 2 reviews

This easy canned pear pound cake is a moist one-bowl loaf made with canned pear halves, their syrup, and a touch of cherry brandy. Follow this simple recipe to make canned pear pound cake at home.

Ingredients

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  • 1/3 cup + 2 tablespoons (100 g) all-purpose flour
  • 2/3 cup (100 g) cornflour
  • 2/3 cup (150 g) granulated sugar
  • 3 large eggs
  • 1 1/3 teaspoons (6 g) baking powder
  • 2/3 cup (150 g) heavy cream
  • 2.7 oz (75 g) butter, softened
  • 1/3 teaspoon cherry brandy essence
  • 1.6 fl oz (50 ml) canned pear syrup
  • 5 canned pear halves 

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Instructions

  1. Preheat oven to 395°F (200°C).
  2. Drain the pear halves on paper towels to absorb the syrup. Cut them into small slices or cubes. Flour the pear pieces and put aside.
  3. To make the cake batter, place the softened butter and sugar in a large bowl and whisk together with a hand whisk. Add the eggs one at a time, incorporating each 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 the pear pieces to the batter and gently mix with a rubber spatula.
  4. Butter and flour a silicone loaf pan, then pour the batter atter into the mold. Place the remaining pear pieces on top.
  5. Bake the cake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly in the pan, then turn it onto a wire rack to cool completely.

Notes

  1. Cut the canned pear into small pieces and flour them well. Pear pieces are heavy enough, and this step helps prevent them from sinking to the bottom of the cake.
  2. Omit alcohol to make the cake kid-friendly.
  3. Replace canned pear syrup with Kirsch or any fruit-based brandy, and omit cherry brandy essence if you serve the cake for adults.

Nutrition

Find it online: https://www.bakinglikeachef.com/pear-cake-by-chef-philippe/