Juicy, ripe pears are just luscious, so I decided to make an Italian style pear torta. I added caramel sauce and some sea salt to the top for a different twist, and served it with home made caramel ice cream. This cake comes together in just a few minutes, and is a delicious fall dessert. I got rave reviews when I brought it to my Book Club lunch.
1 cup flour
1/2 cup vegetable oil
1 heaping teaspoon baking powder
1 t. almond extract
3 Bosc pears
Preheat convection oven to 325. Cut pears in half, then peel and core them and set them aside. Combine all of the ingredients in a large bowl. Beat well with a whisk. Pour batter into a 9" sprayed springform pan. Slice pear halves horizontally, starting a 1/2 an inch from the top, and fan out slices slightly. Press pear halves into batter.
Bake for 50-60 minutes, until batter is cooked and golden. Let cool completely. Your kitchen will smell heavenly!
When cool, drizzle caramel sauce, the a sprinkling of coarse sea salt on top.
The cake is great all by itself...
or AMAZING with some caramel ice cream!