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1
Preheat the oven to 375 degrees.
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2
Place the butter and brown sugar in a 10-inch cast-iron skillet set over medium heat.
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3
Cook, stirring, until the mixture is melted and smooth.
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4
Remove the pan from the heat.
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5
Peel, halve and core the pears.
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6
Set one of the halves aside and cut the other three lengthwise into 1/4-inch-thick slices.
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7
Fan the slices out over the perimeter of the sugared skillet.
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8
Slice the remaining half crosswise into 1/4-inch-thick slices, place it rounded-side down in the center of the pan and fan out the slices.
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9
Set the pan aside.
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10
To make the cake, beat together the butter and sugar until light and fluffy.
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11
Add the vanilla and almond extracts.
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12
Beat in eggs one at a time.
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13
Stir in nuts and then the remaining ingredients.
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14
Spoon batter over the fruit; spread it gently with a spatula.
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15
Bake the cake in the center of the oven until the top is golden and springs back when pressed lightly, about 35 to 40 minutes.
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16
Remove and allow to cool in the pan for a few minutes.
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17
Set a cake plate upside down over the pan.
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18
Using potholders, tightly grasp both the plate and the pan and invert.
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19
Ease the pan off the cake and replace any fruit that sticks to the pan.
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20
Serve warm or at room temperature.
