Pear Cake

mycakeschool.com

Preston Houser

2 sticks (226g) unsalted butter, softened

2 cups (400g) sugar

3 large room temperature eggs

3 cups (342g) cake flour (plain in the UK) - if you do not have cake flour see substitution below

1 ½ teaspoons (7g) baking powder

½ teaspoon (3g) baking soda

1½ teaspoons (3g) cinnamon

½ teaspoon (3g) salt

1 cup (242g) sour cream

⅓ cup (80g) milk

2 teaspoons (8g) vanilla extract

1 can (15oz) Pear Halves (We used Del Monte brand) Drain and then dice.

subheading: CARAMEL GLAZE:

½ stick unsalted butter (57g)

1 cup light brown sugar (217g) packed into measuring cup

½ cup heavy cream (126g)

½ teaspoon salt (2g)

1 teaspoon vanilla extract (4g)

1 Tablespoon light corn syrup (18g)

Directions at mycakeschool.com

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