Pear-Hazelnut Cake

• 5 ripe pears
• Juice of 1 lemon
• 3/4 cup flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup finely ground hazelnuts or walnuts
• 14 tablespoons sweet butter, at room temperature
• 1 1/4 cups sugar
• 3 large eggs
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees.
2. Butter and flour a 10-inch springform cake pan.
3. Peel, core and slice the pears.
4. Toss them with the juice of one-half lemon and set aside.
5. Sift the flour, baking powder and salt together.
6. Stir in the nuts.
7. Set aside.
8. Cream 12 tablespoons of the butter with one cup of the sugar until light and fluffy.
9. Beat in the eggs one at a time.
10. Stir in the flour and nut mixture, then the remaining lemon juice and the vanilla.
11. Spread the batter in the pan.
12. Arrange the pear slices, overlapping, on the surface of the batter in a pattern.
13. Sprinkle them with all but one tablespoon of the remaining sugar and dot with the remaining butter.
14. Place the cake in the oven and bake until it is golden brown, the top springs back when lightly touched and a cake tester comes out clean, about 70 minutes.
15. Allow to cool at least 30 minutes before removing the sides of the pan.
16. Sprinkle with the remaining tablespoon of sugar.
17. Serve at once or when completely cooled.

pears, lemon, flour, baking powder, salt, walnuts, sweet butter, sugar, eggs, vanilla

Taken from cooking.nytimes.com/recipes/6762 (may not work)