Pear Pinwheel and Hazelnut Cake

• 1 cup (4 ounces) hazelnuts or blanched almonds
• 2 tablespoons unbleached all purpose flour
• 8 tablespoons (1 stick) unsalted butter at room temperature
• 1/2 cup firmly packed light brown sugar
• 2 large eggs
• 1/4 teaspoon almond extract
• 3 large ripe Anjou or Bosc pears, peeled, halved, and cored
• 2 tablespoons confectioners sugar
• 1/4 teaspoon freshly grated or ground nutmeg
• 1 teaspoon ground cinnamon

1. Preheat the oven to 350F.
2. Butter and flour a 9-inch springform pan.
3. Scatter the nuts on a baking sheet and bake for 8 to 10 minutes, or until lightly toasted.
4. If using hazelnuts, wrap them in a tea towel and rub to remove the skins.
5. In a food processor, combine the nuts and flour and process until finely ground.
6. In a large bowl, cream the butter and brown sugar with a wooden spoon or an electric mixer until light and fluffy.
7. Add the eggs, one at a time, and almond extract and beat until smooth.
8. Mix in the nut mixture.
9. Spread the batter in the prepared pan.
10. Cut the pears into slices 3/8 inch thick and place in a bowl.
11. In a small bowl, combine the confectioners sugar, nutmeg, and cinnamon.
12. Stir to blend.
13. Sprinkle the fruit with the confectioners sugar mixture, toss to coat, and arrange in a pinwheel on top of the batter.
14. Bake for 30 to 35 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean.
15. Place the pan on a wire rack and let the cake cool completely.
16. Remove the sides of the pan and cut the cake into wedges to serve.

almonds, flour, butter, brown sugar, eggs, almond extract, confectioners sugar, freshly grated or ground nutmeg, ground cinnamon

Taken from www.cookstr.com/recipes/pear-pinwheel-and-hazelnut-cake (may not work)