Fresh Pear Pound Cake
Posted by: Mai Wed, 21 Jul 2004, at 7:19 a.m.


1-1/2 lbs. pears (about 3-4 depending on size)
1/2 cup vanilla sugar
2 Tablespoons pear brandy
7 Tablespoons butter, softened + extra for the pan
2 large eggs, room temperature
3/4 cup plain cake flour
Preheat oven to 325°F.

1. Generously butter an 8-inch springform pan and sprinkle the bottom with 1 tablespoon of the vanilla sugar.

2. Peel the pears, cut in half and remove the cores. Cut each half into 8 slices. Arrange the pears in a circle, slightly overlapping them. (I don't usually take the time to do this. I cut the pears into eighths, then in rough chunks and place them in the pan. I use very ripe pears and they melt together while baking.)

3. Sprinkle the pears with 1 tablespoon of the brandy.

4. Cream the butter and remaining 7 tablespoons of sugar with an electric mixer.

8. Add the eggs, one at a time, beating well after each addition.

9. Add the flour and mix just until combined.

10. With a spoon, mix in the remaining 1 tablespoon of brandy.

11. Drop the batter by spoonfuls on top of the pears, smoothing it out after each addition.

12. Bake until the cake is firm; about 45 minutes. Allow to cool 10 minutes.

To serve:

Run a knife around the outside of the cake and release the spring. Cover the cake with a plate and invert. Serve warm.