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Heat the 1/4 cup butter and brown sugar together in a large sauté pan until bubbling. Add the pears and nutmeg and cook until the pears are softened, tossing occasionally.
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To prepare the Almond Cake
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Cream together the 1 1/2 cups butter, sugar and 1 tsp vanilla extract until light and fluffy.
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Add the eggs one at a time and beating after each addition.
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Sift together the flour, almonds, baking powder, pinch salt and cinnamon.
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Fold into the creamed butter mixture just until the flour is incorporated.
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Spoon the batter evenly into a greased and floured 10 inch spring form pan (no smaller!) Arrange the pears on top of the batter and pour the pan drippings from the sautéed pears over the top. Bake for about 50-60 minutes at 350 degrees F or until a wooden toothpick inserted in the center comes out clean.
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Serve warm with clotted cream or Crème Anglaise.