Today is the 10th Anniversary of this here website. It was 10 years ago a few weeks ago, that I finally decided that I should put some of my recipes and photos online and Ben was nice enough to help me set up the initial iteration of the site. Ten years later, over 1500 recipes, I am still going strong. Who knew that I could keep a hobby going with such gusto!
Ingredients
for the Topping
4 tablespoons unsalted butter, melted
1/2 cup packed dark brown sugar
2 teaspoons cornstarch
1/8 teaspoon salt
3 ripe but firm Bosc pears
for the cake
1 cup walnuts, toasted
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
3 large eggs
1 cup sugar
4 tablespoons unsalted butter, melted
1/4 cup vegetable oil
to garnish (optional)
lightly sweetened whipped cream
fresh raspberries
You will also need a 9-inch round cake pan (not 8 inches, as the pears will likely be too big) and a parchment round.
Directions
Adjust oven rack to middle position and heat oven to 300F. Grease 9-inch round cake pan and line bottom with parchment paper. Pour melted butter over bottom of pan and swirl to evenly coat. Combine sugar, cornstarch, and salt in small bowl and sprinkle evenly over melted butter. Peel, halve, and core pears. Set aside 1 pear half and reserve for other use. Cut remaining 5 pear halves into 4 wedges each. Arrange pears in circular pattern around cake pan with tapered ends pointing inward. Arrange two smallest pear wedges in center, or use a few raspberries.
Pulse walnuts, flour, salt, baking powder, and baking soda in food processor until walnuts are finely ground, 8 to 10 pulses. Transfer walnut mixture to bowl. Process eggs and sugar in now-empty processor until very pale yellow, about 2 minutes. With processor running, add melted butter and oil in steady stream until incorporated. Add walnut mixture and pulse to combine, 4 to 5 pulses. Pour batter evenly over pears (some pear may show through; don’t worry, the cake will bake up over fruit).
Bake until center of cake is set and bounces back when gently pressed and toothpick inserted in center comes out clean, 1 hour 10 minutes to 1 1/4 hours, rotating pan after 40 minutes. Let cake cool in pan on wire rack for 15 minutes. Carefully run paring knife or offset spatula around sides of pan. Invert cake onto wire rack set in rimmed baking sheet; discard parchment. Let cake cool for about 2 hours. Transfer to serving platter, cut into wedges, and serve.
