I love this baking idea! I've seen berries and fruit slices baked inside cakes, but never entire pears. Deanna Segrave-Daly made this cake with Meyer lemons, a variety of that plant that is increasingly popular with chefs in America. She made her batter with Greek yogurt, a whole vanilla bean and whole wheat pastry flour.
She poached 3 Bosc pears in sugar water. Maybe she did this to keep the pears moist, which I expect would be a problem when baking pears inside a cake. Segrave-Daly sliced the bottoms off the pears so that they could stand upright in the baking pan, then poured the batter in.
We hope you like this article!
Please help us grow by sharing: