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1
Peel the pear and cut into four wedges, then slice into 5 mm widths.
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2
Bring all the ingredients to room temperature.
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3
Put 50 g of the granulated sugar into a frying pan and turn on the heat.
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4
When the sugar melts, shake the pan to spread it evenly.
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5
When the sugar has completely melted and turns brown, keep an eye on it as you continue heating until it caramelizes to a dark brown, shaking the pan as it cooks.
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6
Once it caramelizes to a dark brown, add the chopped pear all at once and mix with a wooden spatula.
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7
Cook for about 2-3 minutes to let the water content evaporate, then turn off the heat.
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8
Combine the cream cheese and butter in a bowl and mix until creamy.
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9
Add 60 g of granulated sugar and use a mixer to incorporate air into the batter.
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10
When the batter turns white, add the egg a little at a time and mix.
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11
Add the lemon juice and caramelized pears and mix well.
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12
Sift together the cake flour and baking powder and add to the batter.
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13
Fold in with a rubber spatula.
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14
Grease the bundt cake pan with butter (not listed) and dust with flour (not listed) and pour in the batter.
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15
Tap the sides of the pan to release any air pockets in the batter.
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16
Bake in an oven preheated to 170C for 40-45 minutes.
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17
When a toothpick or skewer inserted into the cake comes out clean, it is done!
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18
Remove from the pan and place on a cooling rack.
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19
Once cooled, cut and serve!
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20
It tastes even better the following day.
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21
Here's what it looks like inside!
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22
It's full of crispy pears.
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23
Cream cheese, caramel, and pears make a great combination.
