Spiced Caramelized Pear and Almond Cake

Method

1. 1Preheat oven to 175°C and grease a 22 cm round cake pan. In a small skillet over low heat, melt 30 g butter with the brown sugar until bubbling, then pour evenly into the bottom of the cake pan.
2. 2Peel, core, and slice the pears into neat wedges, arranging them in a concentric circle over the warm brown sugar base.
3. 3Finely chop or grind the almonds. In a medium bowl, whisk together flour, ground almonds, baking powder, cinnamon, vanilla sugar, and salt.
4. 4In another bowl, beat the remaining 120 g softened butter and white sugar with an electric mixer for 3 minutes until light and fluffy, then beat in the eggs one at a time.
5. 5Fold the dry almond-flour mixture and milk alternately into the butter mixture until combined. Spread batter evenly over arranged pears and bake at 175°C for 42-45 minutes until a toothpick comes out clean. Rest 10 minutes in the pan, then carefully invert onto a serving platter.