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1
Preheat oven to 350*.
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2
Lightly butter and flour a 9-inch round cake pan.
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In medium bowl, combine flour, baking powder, and salt: whisk about 10 times until well mixed.
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4
With electric mixer, cream the 1/2 cup butter and 1 cup sugar.
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5
Add egg yolks and beat until smooth.
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6
Add dry ingredients in 3 or 4 batches, alternating with milk and ending with dry ingredients.
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7
Stir well and fold in nuts and vanilla.
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8
In medium bowl, beat egg whites with mixer until they form stiff peaks.
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9
Fold whites into batter until just mixed.
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10
Spread batter in pan.
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11
Bake on center rack about 40 minutes, or until toothpick inserted in center comes out clean.
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12
Turn out onto wire rack to cool right side up.
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13
For pears- melt remaining 2 tablespoons butter in a large saute pan or skillet over medium-high heat.
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14
Add pears, cover and cook, stirring occasionally, till just softened, about 5 to 10 minutes,.
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15
Sprinkle with brown sugar.
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16
Add 1/2 teaspoon cinnamon, the nutmeg and lemon juice, and stir to combine.
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17
Cover to keep warm.
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18
To make cream - Using electric mixer on medium high speed, whip cream and 1 tablespoon sugar in medium bowl until cream is thick but not dry.
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19
Add remaining 1/2 teaspoon cinnamon and continue whipping until cream is of desired consistency.
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20
Serve cake topped with pears and cream.
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21
Note: The cake can be baked one day ahead and kept at room temperature covered entirely in plastic wrap.
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22
The pears can be made up to two days ahead, cooled and refrigerated, covered, then reheated in a pan over low heat just before serving.
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23
Whip the cream just before serving.
