Pear Butter Cake
Like most gâteaux crafted by French home bakers, this rustic pear cake is made extra tender with Président® butter. It’s elegant yet simple to put together. The pillowy, buttery base batter holds the layer of fresh pear slices effortlessly. Served warm with a dollop of crème fraîche, this is the epitome of comfort baking à la française.
Prep Time
30 minCook Time
70 minServings
1Pear Butter Cake
- ¾ cup Président unsalted butter, Softened
- 1 ½ cup Granulated sugar
- 2 whole Large eggs
- 1 ½ tsp Vanilla extract
- 1 tsp Almond extract
- ¾ cup Crème fraîche
- 2 cup All-purpose flour
- 1 ½ tsp Baking powder
- 1 tsp Ground cinnamon
- ¾ tsp Kosher salt
- ½ tsp Ground ginger
- ¼ tsp Ground cardamom
- ¼ tsp Ground cloves
- 1 whole Green Anjou pear, sliced 1/8 inch thick (about 1½ cups)
- 1 cup Strained apricot preserves
Pear Butter Cake
- Preheat oven to 350°F (180°C). Spray a 9-inch round cake pan with cooking spray; line bottom of pan with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts. Stir in crème fraîche. (Mixture will look like it is breaking, but it is not.)
- In a medium bowl, whisk together flour, baking powder, cinnamon, salt, ginger, cardamom, and cloves. With mixer on low speed, gradually add flour mixture to butter mixture, beating until well combined.
- Arrange pear slices in prepared pan, fanning along outer edge and then filling center. Spread batter onto pear slices, being careful not to move pear.
- Bake until golden brown and a wooden pick inserted in center comes out with just a few moist crumbs, about 1 hour and 10 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; brush with apricot preserves, if desired. Let cool completely.
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