Ingredients
- 1/2 cup Blanched whole almonds
- 4 tablespoons Unsalted butter melted, plus
- 9 tablespoons Unsalted butter softened
- 1/2 cup Packed brown sugar
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/2 teaspoon Ground allspice
- 1/2 teaspoon Ground cloves
- 2 tablespoons Light corn syrup
- 3 Pears peeled, cored, and halved
- 1 1/2 cups Pastry flour
- 3/4 cup Granulated sugar
- 3/4 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 cup Sour cream
- 3 lrg Egg yolks
- 1 teaspoon Vanilla extract
Make it step by step
- Preheat the oven to 350 degrees.
- Spread the almonds on a baking sheet and toast, shaking the pan occasionally, until lightly golden, 15 to 20 minutes. Set aside to cool. Turn the oven temperature down to 325 degrees.
- Stir together the melted butter, brown sugar, cinnamon, ginger, allspice, cloves and corn syrup and evenly coat the bottom and sides of a 10-inch glass pie plate with the mixture. When the almonds are cool, arrange around the bottom rim of the pie plate, with a few in the center, pressing them into the brown sugar mixture. Arrange the pear halves like spokes of a wheel on top of the brown sugar mixture.
- In a mixing bowl, combine the pastry flour, granulated sugar, baking powder, baking soda and salt and thoroughly mix.
- In another bowl, whisk together the softened butter, sour cream, egg yolks and vanilla. Add to the dry ingredients and mix with an electric mixer at medium speed about 1 1/2 minutes, scraping down the sides of the bowl occasionally, until thick and smooth.
- Using a spatula, spread the batter evenly over the fruit, building up the outside edges so the cake will be level when baked. Bake 40 to 50 minutes, until golden-brown and a tester inserted in the center comes out clean.
- Transfer to a rack and cool 3 to 5 minutes (no longer) and then invert onto a serving plate, repositioning the fruit as necessary.
- This recipe yields 8 servings.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.