Pear Cream Cheese Pound Cake

A member just stopped me in the hall to say she liked the new kitchen.  She asked me for the pear cream cheese pound cake recipe I posted a few months ago.  It's so good I decided to share it again with all of you.  It's from Susan when she was at Old Ebbitt's Grill.  As she would say, make it your own.

1 cup Butter, room temperature

4 eggs, room temperature

2 cup All purpose Flour1 teaspoon baking powder

1 cup sugar

½ teaspoon nutmeg

1 T vanilla

Salt

2 Pears, peeled and cubed

½ pound Cream cheese, room temperature

¼ cup Confectioners Sugar

2 teaspoons Vanilla

1 Egg

2 T Sour Cream

1. Grease and flour a 9x5x4 loaf pan

2. Prepare Cream Cheese topping: Using a low speed mixer: Combine Cream

Cheese, Sour Cream and Powdered Sugar; Add egg; add vanilla. Set aside.

3. Stir together flour, baking powder, salt and nutmeg

4. Cream butter on medium speed until light, about 2-3 minutes.

5. Slowly add sugar, beat until fluffy.

6. Add eggs, one at a time; add vanilla. Scrape bowl often to assure

total incorporation

7. Slowly add dry ingredients on low speed (or by hand). Mix until

thoroughly incorporated, but do not over-mix.

8. Gently mix pears into batter. Turn into pan.

9. Carefully Spoon Cream cheese topping on batter in pan, gently

spreading to cover top of batter.

10. Bake 350-375 degrees for about an hour to hour and one-quarter, or

until toothpick in center pulls out free of crumbs.

Cool 15 minutes in pan. Turn out of pan. Cool. Dust with confectioner’s

sugar.