Fresh Pear “Pound Cake”

Seasonal pear cake 7437
The absence of butter makes this more sponge cake or sweet bread than a true pound cake.
Adapted from a recipe by Subarashii Kudamono (
One small pear (Asian or other), peeled, halved and cored then cut into ¼-inch slices
1 cup all purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 eggs
½ cup sugar
¼ cup milk
Honey (optional)
Preheat oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and arrange pear slices on the bottom.
Mix together the remaining ingredients (except the honey) and beat for one minute. Pour mixture over the pear slices. Bake for 35 minutes or until golden brown and spongy to the touch (a cake tester should come out clean).
Remove from oven and while still warm, drizzle the top with honey, if desired.  Let the honey soak into the cake then turn out onto a wire cooling rack.
Storage: Freshly harvested pears will keep two to four months if refrigerated at approximately 32 degrees. In fact, cold storage helps European varieties ripen properly.
Ripening: European pears will ripen at room temperature in four to 10 days, depending on variety and level of desired softness.  Asian varieties are ready to eat as soon as harvested.