Pears, Nuts and Rye, Oh My

Ingredients

• 2 medium pears
• Freshly squeezed lemon juice, for the pears
• ¾ cup (100 g) spelt flour or all-purpose flour
• ¾ cup (90 g) rye flour
• 1½ teaspoons baking powder
• ½ teaspoon fine sea salt
• ½ cup (56 g) hazelnut flour
• 4 large eggs, at room temperature
• 1¼ cups (250 g) brown sugar
• 8 tablespoons (4 oz/113 g) unsalted butter, melted and slightly cooled
• 2 tablespoons dark rum, brandy, Calvados, Armagnac, or another aromatic liqueur; or 1 additional teaspoon vanilla extract
• 1 teaspoon pure vanilla extract
• ¼ teaspoon pure almond extract
• ½ cup (120 ml) whole milk, at room temperature
• ¼ cup (30 g) chopped hazelnuts
• Honey, for drizzling and serving
• Confectioners’ sugar, for dusting (optional)
• Plain yogurt or yogurt topping, for serving (optional)

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Coat a 9-inch springform pan with baker’s spray, or butter and flour it. Set the pan on a parchment-lined baking sheet to catch any drips.
2. Peel, halve, and core the pears. Cut each pear lengthwise into 6 to 8 slices and sprinkle them lightly with lemon juice to prevent browning; set aside.
3. In a medium bowl, whisk together the spelt flour, rye flour, baking powder, and salt. Whisk in the hazelnut flour, breaking up any small lumps.
4. In a large bowl with a hand mixer, or in a stand mixer fitted with the whisk, beat the eggs and brown sugar on medium-high speed until thick, pale, and increased in volume, 3 to 4 minutes.
5. Reduce the mixer speed and gradually blend in the melted butter. Add the liqueur, vanilla extract, almond extract, and milk, mixing until smooth.
6. Add the dry ingredients in two additions and fold gently with a flexible spatula just until the batter is evenly combined. Do not overmix.
7. Spread half of the batter in the prepared pan and arrange half of the pear slices over it. Cover with the remaining batter, then arrange the remaining pears attractively on top. Sprinkle with the chopped hazelnuts and drizzle lightly with honey.
8. Bake for 50 to 55 minutes, until the cake is deeply golden, springs back lightly when touched, and a tester inserted near the center comes out clean. If the top browns too quickly, tent loosely with foil for the final 10 minutes.
9. Cool the cake in the pan on a rack for 15 minutes, then release the springform sides and let cool until warm or room temperature. Dust with confectioners’ sugar if desired and serve with extra honey and yogurt.