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1
Preheat oven to 350 degrees.
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2
Butter an eight-inch round cake pan but do not use one with a removable bottom.
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3
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.
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4
Set aside.
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5
Swirl one-third cup of the sugar with the water in a heavy saucepan or skillet until the sugar dissolves.
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6
Place over medium heat and cook, stirring occasionally, until the mixture turns a uniform honey-brown color.
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7
Pour the caramel into the cake pan, tilting it so the caramel coats the bottom.
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8
Immediately scatter the almonds over the caramel.
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9
Peel and core the pears.
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10
Cut them into thin, uniform slices and arrange the slices, overlapping, in a pattern on top of the caramel and almonds.
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11
Cream the butter with one-half cup of sugar.
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12
Beat in the egg.
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13
Sift the flour and baking powder together and stir into the batter.
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14
Add the almond extract.
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15
Spread the batter over the pears in the cakepan.
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16
There will be a thin layer of batter.
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17
A spatula moistened in cold water will make spreading it easier.
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18
Place in preheated oven and bake for 30 minutes.
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19
Remove from oven, allow to cool for a minute or two, run a knife around the edge, then unmold onto a serving dish.
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20
If any of the topping clings to the pan, lift it off and replace it on the cake.
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21
Serve the cake while still warm with whipped cream.
