Delicate Bosc pears stud this beautiful pound cake while crème fraîche enriches its batter and punctuates its tangy glaze.Flecked with vanilla bean paste and perfumed with the gentle flavor of almond extract, each bite of this Bundt cake promises complex texture and taste.Pear-Crème Fraîche Pound Cake   Makes 1 (15-cup) Bundt cake Ingredients 1½ cups (340 grams) unsalted butter, softened 2¾ cups (550 grams) granulated sugar 6 large eggs (300 grams), room temperature 2 teaspoons (12 grams) vanilla bean paste 1½ teaspoons (6 grams) almond extract 3 cups (375 grams) all-purpose flour 1½ teaspoons (4.5 grams) kosher salt ½ teaspoon (2.5 grams) baking soda 1¼ cups (300 grams) crème fraîche, room temperature 2½ cups (400 grams) ½-inch-diced Bosc pears * (about 3 large pears) Vanilla-Crème Fraîche Glaze (recipe follows) Instructions Preheat oven to 325°F (170°C).

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at low speed just until combined.Increase mixer speed to medium, and beat until fluffy, about 3 minutes, stopping to scrape sides of bowl.Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl.

Beat in vanilla bean paste and almond extract.(Mixture may look slightly curdled at this point, but batter will come together.) In a medium bowl,

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