Inspiration from: https://www.cookiedoughandovenmitt.com
1 cup butter room temperature
1 3/4 cups granulated sugar
2 tsp. vanilla extract
3 large eggs
2 3/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 cup buttermilk or full-fat yogurt
1/2 cup 100% pear or cranberry juice
3 large bosc pears diced
-2 cups cranberry juice
-1/4 cup granulated sugar
-3 large bosc pears, diced
2 cups full fat yogurt (Siggi's is my preference)
1/2-3/4 powdered sugar (to taste)
- Preheat oven to 325 degrees. Spray 2 8-inch round pans with non-stick cooking spray. Dust the pans with 2 T. all-purpose flour. Tap out any excess flour. This will help keep the cake from sticking. Set aside.
- Peel, core, and dice 3 large pears. Set aside while making cake batter.
- In a large mixing bowl, add in the butter and sugar. Mix until light and fluffy, about 3 minutes.
- Add in the vanilla extract and each egg one at a time until incorporated. Scrape down the sides after each egg.
- In a separate bowl, add in the flour, baking powder, baking soda and salt. Stir to combine.
- Measure out buttermilk and pear juice.
- Alternately add the flour and buttermilk/pear juice always starting and ending with the flour. I did 3 parts flour and 2 parts buttermilk. Scrape down the sides and mix to combine.
- Stir the diced pears into the batter until they're incorporated.
- Pour the batter into the prepared round pans. Spread evenly out. I used bake-even strips to try to keep the cakes level as they baked.
- Place into the preheated oven and let bake for 55 minutes or until a toothpick comes out clean or with moist crumbs.
- Let the cakes cool for about 20 minutes. Turn the cakes out onto a wire rack and cool completely.
- In a small saucepan, add in the sugar, cranberry juice, and diced pears. Turn on heat to medium and let it come up to a simmer. Simmer for 20 minutes.
- Remove from heat and let cool.
- In a large mixing bowl, add in the yogurt and powdered sugar. Turn mixer on high and beat until creamy.
- Add the first layer of pear cake to a cake plate.
- Add the cranberry jam to the cake. Make sure the jam is evenly spread and make sure to leave a 1" buffer around the edges to prevent the jam from spilling over
- Add the second cake layer.
- Add a heap of frosting to the top of the cake. Spread it out evenly and push the excess off the sides. Work the frosting down the sides of the cake. Grab extra frosting when needed. Keep the frosting thin on the sides.