I love bakery with pear. Tart seems too much work and I was looking for new recipes. Soon I found a pound cake recipe with fantastic look and texture. Why a pound cake? Because I was inspired by one photo showing a whole pear sitting inside a pound cake with looks very impressive. But it needs a bottle of white wine for cooking the pears. Sounds too much work and luxury.
Instead I wished something quick and easy. So, I took the pound cake recipe and inserted cut pear vertically into the batter. But, unfortunately, it did not look the same. What I did is cut the sugar amount to 75% and salt from 1.2 tsp to 1/4tsp as I was concerned it it would be too salty. The taste was gorgeous. A moist pear cake (natural pear juice) melting in mouth.