PEAR-ALMOND CAKE

Pear-Almond Cake image

Provided by Florence Fabricant

Categories dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 pounds ripe pears, peeled, cored and sliced
Juice of one lemon
2/3 cup butter at room temperature
1 cup sugar
2 eggs
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 cup sliced almonds
2 tablespoons eau de vie de poire (optional)

Steps:

Butter and flour 9-inch springform cake pan.
Toss pears with half of lemon juice and set aside.
Cream 8 tablespoons of butter ( 1/2 cup) with 3/4 cup of sugar. Add eggs, one at a time, and beat well. Sift in flour, baking powder and salt and add remaining lemon juice and almond extract. Stir until ingredients are incorporated. Batter will be thick.
Preheat oven to 350 degrees.
Spread batter in cake pan and cover with sliced pears. Dot with tablespoon of butter. Sprinkle with 2 tablespoons of sugar, then scatter almonds on top. Sprinkle with remaining sugar and dot with remaining butter.
Bake about 50 minutes, until very lightly browned. Allow cake to cool slightly before removing sides of pan. If desired sprinkle finished cake with eau de vie de poire. Serve cake warm or at room temperature. Do not refrigerate. Whipped cream, ice cream or bittersweet chocolate sauce go well with it.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 20 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 187 milligrams, Sugar 37 grams, TransFat 1 gram