This cake celebrates the beautiful fall bounty of pears with just enough cake to hold them together with a flaky sweet crust. Just a dusting of powdered sugar and maybe a scoop of vanilla ice cream is all this needs, depending on if this is breakfast or dessert, or both.

Ingredients:
1 stick unsalted butter at room temperature
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract

Dry ingredients:
1 1/3 cups flour
1 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup sour cream
2 pears - Red or Bartlett, ripe but still firm

Topping:
1/4 cup white sugar
1/3 cup flaked almonds

Instructions:
Preheat the oven to 350 degrees.

Butter a 9" spring form pan and line the bottom with parchment paper.

Cut the pears in half lengthwise and remove the stem and fiber. Using a melon baller, remove the seeds from both halves.

Slice the pear halves lengthwise in 1/4 inch slices.

Place the pear slices evenly in a fan pattern around the outside of the springform pan - like petals of a flower, leaving the center empty and set aside.

Beat the butter and brown/white sugar together in a stand mixer until it is light and fluffy.

Add the eggs, one at a time, beating well to combine and scrape down the bowl.

Combine the dry ingredients in a separate bowl.

Gradually add the dry ingredients alternately with the sour cream.

Beat until the batter is all well combined.

Spoon the batter gently over the pears - there will be just enough batter to cover.

Sprinkle the cake with the almonds and granulated sugar.

Bake for about 40 minutes or until golden brown and a cake tester comes out clean.

Allow the cake to cool completely on a wire rack before removing from the spring form pan.

Remove from the pan to a platter and dust with a bit of powdered sugar.

Serve with ice cream if desired.