Praline Pear Cake

Ingredients

• 2 tablespoons slivered almonds
• ⅓ cup plus 1/2 cup sugar
• 3 tablespoons water
• 2 ripe but firm Bosc or D’Anjou pears
• 4 tablespoons unsalted butter, softened
• 1 egg
• ⅔ cup flour
• ½ teaspoon baking powder
• ½ teaspoon almond extract
• Whipped cream

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    285 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 33 grams sugars; 3 grams protein; 51 milligrams cholesterol; 44 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Preheat oven to 350 degrees. Butter an eight-inch round cake pan but do not use one with a removable bottom.
2. Toast the almonds until lightly browned under the broiler, in a toaster oven or in a heavy ungreased skillet on the top of the stove. Set aside.
3. Swirl one-third cup of the sugar with the water in a heavy saucepan or skillet until the sugar dissolves. Place over medium heat and cook, stirring occasionally, until the mixture turns a uniform honey-brown color. Pour the caramel into the cake pan, tilting it so the caramel coats the bottom. Immediately scatter the almonds over the caramel.
4. Peel and core the pears. Cut them into thin, uniform slices and arrange the slices, overlapping, in a pattern on top of the caramel and almonds.
5. Cream the butter with one-half cup of sugar. Beat in the egg. Sift the flour and baking powder together and stir into the batter. Add the almond extract.
6. Spread the batter over the pears in the cakepan. There will be a thin layer of batter. A spatula moistened in cold water will make spreading it easier.
7. Place in preheated oven and bake for 30 minutes. Remove from oven, allow to cool for a minute or two, run a knife around the edge, then unmold onto a serving dish. If any of the topping clings to the pan, lift it off and replace it on the cake. Serve the cake while still warm with whipped cream.

About 1 hour