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Published: Sep 7, 2017 · By Jennifer

French Pear Cake with Crème Fraîche

Name: French Pear Cake with Crème Fraîche
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1/2 cup unsalted butter (at room temperature); 1 cup white granulated sugar; 2 large eggs (at room temperature); 1 tsp vanilla; 1 1/3 cups all-purpose flour; 1 1/4 tsp baking powder; 1/4 tsp fine salt; 1/2 cup sour cream; 3 pears (ripe but still firm, peeled or unpeeled, halved and cored); 1/4 cup white granulated sugar; 1/3 cup flaked almonds (optional); Crème Fraîche (alternately whipped cream or ice cream)

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This French Pear Cake is light and filled with pears and with a crispy, crackly sugar topping. Lovely enjoyed warm with a dollop of Crème Fraîche.

I have a fondness for pear cakes. Baked pears are simply divine, especially when combined with some delicious cake. A few years ago, I shared this delicious Italian Pear Almond Cake. Like that cake, this French Pear Cake is more pears than cake. This one has some differences though, as it uses a lighter batter to produce a lighter and airier cake. It also features a lovely crispy, crackly sugar-dusted topping. Same great baked pear cake goodness in another delicious form!

Enjoy this cake slightly warm with a dollop of Crème Fraîche. Crème Fraîche is the perfect creamy, tangy foil for the baked pears and cake. If you don’t have or can’t find Crème Fraîche, fear not! You can make your own easily and economically. Scroll down for the how-to! If Crème Fraîche isn’t an option, a dollop of very lightly sweetened whipped cream would be a great alternative. Or vanilla ice cream. You really can’t go wrong here :)

How to Make Your Own Crème Fraîche at home

To make your own Crème Fraîche at home, in a glass jar or cup, simply combine 1 cup of heavy, 35% b.f. whipping cream with 2 Tbsp well shaken buttermilk. Stir well to combine. Cover the top of the jar or glass with something breathable, such as a ring of parchment paper, slightly damp paper towel, a coffee filter, cheesecloth etc. and secure with string or a rubber band. Let stand at room temperature for 12-24 hours (depending on the temperature in your kitchen), until mixture thickens into a creamy, but not stiff mixture. Transfer to the refrigerator, where it can be used and kept up to 2 weeks.

Cook’s Notes for French Pear Cake with Crème Fraîche

I didn’t peel the pears for this cake, although you certainly can if you like. I also used a combination of both Bartlett and red pears, as that’s what I had on hand. It’s probably best to use just one kind of pear per cake, though if you find yourself with a variety on hand, go right ahead with that :)

Ripe, but still firm pears work best with this cake.

To core the pears, simply cut in half down from just beside the stem. Using a small spoon, scoop out the centre core, then use the tip of the spoon to remove the upper stem spine (the part leading up from the core to the top stem) and cut out the bottom blossom end, as well.

Tip: To quickly and easily line the bottom of a springform pan with parchment paper, simply lay a sheet over the bottom ring, then attach the outer ring over the parchment. Trim the excess on the outside.