with whipped cream
Yield: 12 servings
Prep Time: 45 minutes
Cook Time: 45 minutes
Wine Suggestion: Late Harvest Chenin Blanc
2 oz unsalted butter
½ cup brown sugar
1 Tbsp brandy or amaretto
3 pears, poached in Riesling & sliced
Prepare a 10-inch springform pan by lining the bottom with parchment paper, butter the sides and dust with flour. Melt butter in a saucepan over medium heat. Add brown sugar and brandy; cook until sugar dissolves. Pour into the bottom of the pan. Arrange the pear slices in concentric circles to cover the bottom of the pan. Set aside.
1 ½ cup + 2 Tbsp all purpose flour
¼ cup ground toasted almonds
2 tsp baking powder
1 tsp salt
½ cup unsalted butter-softened
1 cup sugar
2 large eggs
2 tsp vanilla
½ tsp almond extract
1 cup sour cream
Preheat the oven to 350 degrees. Sift together dry ingredients in bowl; set aside.
Place the butter in the bowl of a standing mixer fitted with a paddle; beat on medium high until light and fluffy, about 3-4 minutes, scraping down sides of the bowl as needed. Add sugar; continue to beat until incorporated. Reduce speed to low; add eggs one at a time, beating after each addition. Mix in vanilla and almond extracts. Add flour mixture alternately with the sour cream, taking care not to overmix batter.
Spoon batter over the pears and smooth the top. Place in the oven on the center rack and bake for approximately 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool for 5 minutes, then invert the cake on to a serving plate. If the fruit sticks, remove with a spatula and replace on the cake.
