-
1
1.
-
2
For the pears: Lightly butter a 9-inch round cake pan, line the bottom with parchment paper, and butter the paper.
-
3
Put the butter, brown sugar, and lemon zest and juice in a large skillet.
-
4
Cook over medium heat, stirring, until melted.
-
5
Add the pears, cover, and simmer, turning once, until the pears are soft and juicy, about 4 minutes.
-
6
Pour the pears and their syrup into a strainer set over a saucepan.
-
7
Set the syrup and 1 pear quarter aside.
-
8
Arrange the pears, cut side down in a spoke-like pattern in the pan.
-
9
Cut the reserved pear and use to fill the center.
-
10
2.
-
11
For the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Scald milk in a small saucepan; keep warm.
-
12
Whisk flour with almonds, baking soda, baking powder, salt, cinnamon, and cloves.
-
13
Beat butter with an electric mixer at medium speed until smooth, about 2 minutes.
-
14
Increase speed to medium-high and gradually add granulated sugar; continue beating until mixture is light and fluffy, about 4 minutes, scraping down sides of bowl.
-
15
Add cocoa powder and vanilla and beat 1 minute.
-
16
While mixing at medium-low speed, add eggs one at a time, beating well after each addition.
-
17
3.
-
18
While mixing slowly, add the flour mixture in 4 additions; turn off the mixer and fold in the hot milk with a rubber spatula.
-
19
Spread the batter over the pears, taking care not to disturb the pattern.
-
20
Tap the pan lightly on the counter to settle the batter.
-
21
Bake until a toothpick inserted in the center comes out clean, about 50 minutes.
-
22
Cool cake in the pan on a rack for 20 minutes, then invert the cake onto a serving plate.
-
23
Cool briefly, carefully peel the parchment paper from the top, and then cool completely.
-
24
4.
-
25
To finish the cake: Boil the reserved pear syrup until slightly thick and lightly brush the top of the cake with syrup.
-
26
Whisk a few tablespoons of cocoa powder with an equal amount of confectioners' sugar, and sift over the cake; serve.
-
27
Calories: 330.5
-
28
Total Fat: 14 grams
-
29
Saturated Fat: 6 grams
-
30
Total Carbohydrates: 50 grams
-
31
Protein: 5 grams
-
32
Sodium: 279 milligrams
-
33
Cholesterol: 77 milligrams
-
34
Fiber: 4 grams
