Praline Pear Cake

Preparation

1. Step 1

   Preheat oven to 350 degrees. Butter an eight-inch round cake pan but do not use one with a removable bottom.

2. Step 2

   Toast the almonds until lightly browned under the broiler, in a toaster oven or in a heavy ungreased skillet on the top of the stove. Set aside.

3. Step 3

   Swirl one-third cup of the sugar with the water in a heavy saucepan or skillet until the sugar dissolves. Place over medium heat and cook, stirring occasionally, until the mixture turns a uniform honey-brown color. Pour the caramel into the cake pan, tilting it so the caramel coats the bottom. Immediately scatter the almonds over the caramel.

4. Step 4

   Peel and core the pears. Cut them into thin, uniform slices and arrange the slices, overlapping, in a pattern on top of the caramel and almonds.

5. Step 5

   Cream the butter with one-half cup of sugar. Beat in the egg. Sift the flour and baking powder together and stir into the batter. Add the almond extract.

6. Step 6

   Spread the batter over the pears in the cakepan. There will be a thin layer of batter. A spatula moistened in cold water will make spreading it easier.

7. Step 7

   Place in preheated oven and bake for 30 minutes. Remove from oven, allow to cool for a minute or two, run a knife around the edge, then unmold onto a serving dish. If any of the topping clings to the pan, lift it off and replace it on the cake. Serve the cake while still warm with whipped cream.