Pear-Crème Fraîche Pound Cake | Louisiana Egg Commission

Ingredients

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