Carameled Asian Pear and Cream Cheese Pound Cake - pear

Method

• Peel the pear and cut into four wedges, then slice into 5 mm widths.
• Bring all the ingredients to room temperature.
• Put 50 g of the granulated sugar into a frying pan and turn on the heat.
• When the sugar melts, shake the pan to spread it evenly.
• When the sugar has completely melted and turns brown, keep an eye on it as you continue heating until it caramelizes to a dark brown, shaking the pan as it cooks.
• Once it caramelizes to a dark brown, add the chopped pear all at once and mix with a wooden spatula.
• Cook for about 2-3 minutes to let the water content evaporate, then turn off the heat.
• Combine the cream cheese and butter in a bowl and mix until creamy.
• Add 60 g of granulated sugar and use a mixer to incorporate air into the batter.
• When the batter turns white, add the egg a little at a time and mix.
• Add the lemon juice and caramelized pears and mix well.
• Sift together the cake flour and baking powder and add to the batter.
• Fold in with a rubber spatula.
• Grease the bundt cake pan with butter (not listed) and dust with flour (not listed) and pour in the batter.
• Tap the sides of the pan to release any air pockets in the batter.
• Bake in an oven preheated to 170C for 40-45 minutes.
• When a toothpick or skewer inserted into the cake comes out clean, it is done!
• Remove from the pan and place on a cooling rack.
• Once cooled, cut and serve!
• It tastes even better the following day.
• Here's what it looks like inside!
• It's full of crispy pears.
• Cream cheese, caramel, and pears make a great combination.