PEAR-CRÈME FRAÎCHE POUND CAKE | Rosemary Farm

Ingredients

• 1 1/2 cups (340 grams) unsalted butter, softened
• 2 3/4 cups (550 grams) granulated sugar
• 6 (300 grams) large Rosemary Farm eggs, room temperature
• 2 tps. (12 grams) vanilla bean paste
• 1 1/2 tsp. (6 grams) almond extract
• 3 cups (375 grams) all-purpose flour
• 1 1/2 tsp. (4.5 grams) kosher salt
• 1/2 tsp. (2.5 grams) baking soda
• 1 1/4 cups (300 grams) crème fraîche, room temperature
• 2 1/2 cups (400 grams) 1/2-inch-diced peeled Bosc pears * (about 3 large pears)
• 1 1/2 cups (180 grams) confectioners’ sugar
• 3 tbsp. (45 grams) crème fraîche
• 1 tsp. (6 grams) vanilla bean paste
• 1/4 tsp. kosher salt
• 5 tsp. (25 grams) heavy whipping cream