Asian Pear Pound Cake (GF or Not)

My mother got an Asian pear last week at the supermarket, and I was poking around the internet for things to do with it. We didn’t (I don’t think) have any short ribs to make kalbi, but I found a tasty looking pound cake that turned out nicely. It’s sort of like a pear upside-down cake, but…then you flip it again?

It only has one cup of flour, which I substituted out for gluten-free all-purpose flour plus 3/4 teaspoon of xanthan gum, and it worked perfectly.

IMG_5247Ingredients:

  • 1 cup all-purpose flour (or 1 cup gluten-free all-purpose flour plus 3/4 teaspoon xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 2/3 cup sugar
  • 1/4 cup milk
  • 1 small Asian pear, sliced
  • 1/4 cup honey
  • 1 teaspoon cinnamon

Preheat your oven to 350 degrees.

Combine the flour (and xanthan gum if using), baking powder, salt, eggs, sugar, and milk in a medium bowl and stir together until evenly mixed.

IMG_5226Grease a loaf pan well, then place the pear slices as evenly as possible over the bottom of the pan. You could cut them thinner than I did, but would probably have a bunch to spare.

IMG_5225Pour the batter evenly over the fruit.

IMG_5227Drizzle the honey over the batter, then sprinkle with cinnamon.

IMG_5228Bake until the cake is golden brown and feels like a sponge cake to the touch. The recipe I was looking at said 35, mine was still a bit undercooked in the middle at 40. If yours still jiggles at 40, cover it with foil so the top doesn’t burn, and give it another few minutes.

IMG_5239Let cool several hours in the pan, then turn out onto a plate or cutting board.

IMG_5244

Fruity!

Invert, and serve.

IMG_5246The cinnamon and pear go together really nicely in this. I do think it’s a keeper!

Asian Pear Pound Cake

Slightly adapted from Wonderful Fruit.

  • 1 cup all-purpose flour (or 1 cup gluten-free all-purpose flour plus 3/4 teaspoon xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 2/3 cup sugar
  • 1/4 cup milk
  • 1 small Asian pear, sliced
  • 1/4 cup honey
  • 1 teaspoon cinnamon

Preheat your oven to 350 degrees.

Combine the flour (and xanthan gum if using), baking powder, salt, eggs, sugar, and milk in a medium bowl and stir together until evenly mixed.

Grease a loaf pan well, then place the pear slices as evenly as possible over the bottom of the pan. Pour the batter evenly over the fruit, drizzle with honey, and sprinkle with cinnamon.

Bake until the cake is golden brown and feels like a sponge cake to the touch, 35-45 minutes. Let cool several hours in the pan, then turn out onto a plate or cutting board. Invert, and serve.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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2 Responses to Asian Pear Pound Cake (GF or Not)

  1. Mary Kate says:

    Oh, YUM. I think I might be able to make this in a way that I could eat it! Sub out the egg for chia or maybe egg replacer, and any non-dairy milk. Which GF mix are you using at the moment? I have one with xanthan already in it that I might try.

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