| Preparation time | 20 min |
| Cooking Time | 40 min |
| Ready In | 1 h |
| Level of Difficulty | Moderate |
| Servings | 8 |
Ingredients
Makes 1 9†cake3 Tablespoons butter, melted
1/4 cup light brown sugar
2 firm, but ripe pears, cored and quartered
for the cake:
8 Tablespoons unsalted butter, at room temperature
3/4 cup light brown sugar
1 teaspoon vanilla
1/8 teaspoon almond extract
3 large eggs, at room temperature
2/3 cup almond flour
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon orange zest
Directions
- Preheat your oven to 375 degrees F. Use a small basting brush to spread a small amount of the melted butter along the inside of the cake pan and line it with a circle of parchment paper. Spread the remaining melted butter evenly across the parchment lined pan and sprinkle with 1/4 cup of light brown sugar.
- Slice the quarters of pear into 1/4†pieces and arrange the slices in a circle inside the pan.
- To make the cake: In a large bowl, or the bowl of your stand mixer, cream the butter and sugar until light and fluffy. Add the extracts and continuing mixing. Beat in the eggs, one at a time. Add the almond flour and mix until just combined. Do not overheat.
- Combine the spices and orange zest with the batter by hand.
- Spread the batter over the fruit and smooth the top. Bake for 35-39 minutes or until golden. Remove the cake and allow to cool for 10 minutes. Run a knife around the edge to help loosen the cake and invert the pan onto a serving platter or plate. Allow to cool. Serve.