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1
Preheat the oven to 350F.
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2
Lightly butter and flour a 9-inch round cake pan and tap out the excess flour.
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3
To prepare the cake, in a bowl, combine the flour, baking powder and salt and whisk 8 to 10 times until well mixed.
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4
Using an electric mixer set on medium-high speed, cream the butter and sugar.
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5
Add the egg yolks and beat until smooth.
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6
Add the dry ingredients in 3 or 4 batches, alternating with the milk and ending with the dry ingredients.
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7
Stir well and fold in the nuts and vanilla.
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8
Using an electric mixer set on medium-high speed, beat the egg whites until they hold stiff peaks.
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9
Fold the whites into the batter just until mixed.
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10
Spread the batter in the cake pan.
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11
Bake in the center oven rack for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
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12
Turn out onto a wire rack to cool.
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13
To prepare the pears, in a saute pan or skillet, melt the butter over medium-high heat and cook the pears, stirring, for about 5 minutes, or just until softened.
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14
Sprinkle with the sugar.
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15
Add the cinnamon, nutmeg and lemon juice and mix well.
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16
Cover to keep warm.
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17
To make the cream, using an electric mixer set on medium-high speed, whip the cream and sugar until the cream is thick but not dry.
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18
Add the cinnamon and continue whipping until the cream is the desired consistency.
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19
Serve the cake topped with the pears and cream.
