Pear-Crème Fraîche Pound Cake | Louisiana Egg Commission

Name: 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); confectioners’ sugar | 1 1/2 cups (180 grams); crème fraîche | 3 tbsp. (45 grams); vanilla bean paste | 1 tsp. (6 grams); kosher salt | 1/4 tsp.; heavy whipping cream | 5 tsp. (25 grams)

laeggs.com

Ingredients Pound Cake unsalted butter, softened 1 1/2 cups (340 grams) granulated sugar 2 3/4 cups (550 grams) large eggs, room temperature 6 (300 grams) vanil

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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)
confectioners’ sugar | 1 1/2 cups (180 grams)
crème fraîche | 3 tbsp. (45 grams)
vanilla bean paste | 1 tsp. (6 grams)
kosher salt | 1/4 tsp.
heavy whipping cream | 5 tsp. (25 grams)