This cake celebrates the beautiful fall bounty of pears with just enough cake to hold them together with a flaky sweet crust. Just a dusting of powdered sugar and maybe a scoop of vanilla ice cream is all this needs, depending on if this is breakfast or dessert, or both.
1 stick unsalted butter at room temperature
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
Dry ingredients
1 1/3 cups flour
1 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup sour cream
2 pears - Red or Bartlett, ripe but still firm
Topping
1/4 cup white sugar
1/3 cup flaked almonds
Preheat the oven to 350 degrees
Butter a 9" spring form pan and line the bottom with parchment paper
Cut the pears in half lengthwise and and remove the stem and fiber, using a melon baller, remove the seeds from both halves.
Slice the pear halves lengthwise in 1/4 inch slices
Place the pear slices evenly in a fan pattern around the outside of the springform pan - like petals of a flower leaving the center empty and set aside
Beat the butter and brown/white sugar together in a stand mixer until it is light and fluffy
Add the eggs, one at a time beating well to combine and scape down the bowl
Combine the dry ingredients in a separate bowl
Gradually add the dry ingredients alternately with the sour cream
Beat until the batter is all well combined
Spoon the batter gently over the pears - there will be just enough batter to cover
Sprinkle the cake with the almonds and granulated sugar
Bake for about 40 minutes or until golden brown and a cake tester comes out clean
Allow the cake to cool completely on a wire rack before removing from the spring form pan
Remove from the pan to a platter and dust with a bit of powdered sugar.
Serve with ice cream if desired
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