I'm Back with a Recipe for PEAR CAKE

"When it Rains, it Pours"
    That's my life in a nutshell right now.  I've been with my father much of October and November during and after his surgery.  Right before I left last week for my father's home in Iowa, my computer crashed and needed to be replaced.  When I finally returned home, there was a gas leak in my laundry room.  Yes... "When it Rains, it Pours".

"Dull Women Have Immaculate Houses"
    Right now, judging from my surroundings, I am one dynamic, exciting, extraordinary human being.  And, instead of cleaning today, I put all of my energy into making this Pear Cake...

                                            Golden Pear Cake
                               a recipe from Cavallo Point Cooking School
                              published in Traditional Home | October 2009

• 3/4 cup unsalted butter, softened (divided)
• 1/2 cup packed brown sugar
• 4 medium pears (1 1/2 pounds), cored, peeled, and sliced 1/2-inch thick
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup granulated sugar
• 1 teaspoon vanilla
• 2 eggs
• 2/3 cup milk
  Poire Williams Cream (recipe below)

1.  Preheat oven to 350˚F.  Place 1/4 cup butter in 9-inch cast iron or other oven-proof skillet.  Melt butter in skillet over medium heat.  Stir in brown sugar.  Cook and stir until sugar is melted and bubbly; remove from heat.  Set aside; cool.  Arrange pear slices in skillet.
2.  In small bowl combine flour, baking powder, and salt; set aside.  In large bowl beat remaining 1/2 cup butter with mixer on medium to high speed for 30 seconds.  Beat in granulated sugar until combined.  Beat in vanilla.  Add eggs, 1 at a time, beating well after each addition.  Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.  The batter may appear curdled.  Spread batter evenly over pears. 
3.  Bake 40 to 45 minutes or until pick inserted near center comes out clean.  Cool on wire rack 5 minutes.  Loosen cake by running a sharp knife around the edge of the pan; invert onto a plate.  Serve with Poire Williams Cream or Vanilla Bean Ice Cream.

Poire Williams Cream:  Beat 1 cup whipping cream with electric mixer on medium speed until cream just thickens.  Add 1 tablespoon Poire Williams or other pear brandy and 2 teaspoons sugar.  Beat on high speed until soft peaks form.