This recipe came to me when there was some extra pears lying around the house and I decided to do something special with them. It is definitely not your every day cake, but I think that’s why I love it so much. It’s just the right amount of sweetness.
- 4 tablespoon salted butter, melted
- 1/2 cup unsalted butter, room temperature
- 3/4 cup brown sugar
- 2 tablespoon plus 1/2 teaspoon cornstarch
- 1/4 teaspoon sea salt
- 2 pears, cored, thinly sliced
- heaping 1/4 cup of almonds
- 1/4 cup powdered sugar
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 2 large eggs
- Preheat oven to 350 degrees. Line bottom of a 9-inch cake pan with parchment paper.
- Mix together melted butter, 1/2 cup brown sugar, 1/2 teaspoon cornstarch, and a pinch of sea salt. Spread evenly on the bottom of the cake pan (on top of the parchment paper). Place the pear slices in a circular pattern on top of the mixture. Set aside.
- In a food processor, blend almonds and powdered sugar together to a fine consistency. In a medium bowl, whisk together almond mixture, flour, baking powder, and 1/4 teaspoon sea salt.
- In a small bowl, mix together sour cream, heavy cream and vanilla until combined.
- In a medium bowl, cream unsalted butter, 1/4 cup brown sugar, and granulated sugar. Then add eggs one at a time. On low speed, alternately add dry ingredients and wet ingredients until fully combined. Mix on high speed for 30 seconds to get rid of any lumps and to create a good texture.
- Evenly add batter to pan and bake for 40 minutes, or until knife inserted in the center comes out clean. Allow to cool for 5 minutes then invert onto the serving dish. Serve immediately or refrigerate for up to 3 or 4 days.