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French Pear Cake

IC-Friendly Recipe adapted from:


1 1/2 cups sugar, divided

4 teaspoons water

4 teaspoons lemon juice (Niki used 2 teaspoons lemon oil and she says this can probably be omitted)

3 cups thinly sliced pears

3 eggs

1 cup butter, melted

4 ounces Philadelphia Cream Cheese

1 cup all-purpose flour


1. In a large saucepan, combine ¾ cup sugar and water. Cook on medium without stirring until amber.

2. Stir in lemon oil and quickly pour into a 10-in springform pan, coating bottom.

3. Arrange pear slices on caramel in circular overlapping pattern.

4. In a bowl, beat eggs and remaining sugar until blended. Beat in butter, then cream cheese until smooth. Stir in flour. Spread over pears.

5. Bake at 350 for 35 minutes or until a toothpick inserted near center comes out clean.

6. Cool 5 minutes . Carefully run a knife around edge of pan to loosen; remove sides of pan. Invert onto a serving plate.

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