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
- Preheat oven to 350 degrees.
- Butter and flour a 10-inch springform cake pan.
- Peel, core and slice the pears.
- Toss them with the juice of one-half lemon and set aside.
- Sift the flour, baking powder and salt together.
- Stir in the nuts.
- Set aside.
- Cream 12 tablespoons of the butter with one cup of the sugar until light and fluffy.
- Beat in the eggs one at a time.
- Stir in the flour and nut mixture, then the remaining lemon juice and the vanilla.
- Spread the batter in the pan.
- Arrange the pear slices, overlapping, on the surface of the batter in a pattern.
- Sprinkle them with all but one tablespoon of the remaining sugar and dot with the remaining butter.
- 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.
- Allow to cool at least 30 minutes before removing the sides of the pan.
- Sprinkle with the remaining tablespoon of sugar.
- 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)