Pear Cake

Cooking Instructions

1. Preheat the oven to 350F. Coat a 9-inch springform pan with nonstick cooking spray, and sprinkle it lightly with finely ground spelt bread crumbs. Set aside.

2. To make the topping, combine the topping ingredients in a small bowl. Set aside.

3. Combine the pancake mix, the flours, and the baking powder in a 1-quart bowl. Set aside.

4. Place the margarine in a 2-quart bowl, and cream with a fork until the mixture is smooth. Add the sugar, eggs, and lemon juice, and whip with a fork or electric mixer until the mixture is creamy.

5. While continuously whipping with a fork or mixer, slowly add the flour mixture, hazelnuts, and pear juice to the margarine mixture until a thick batter is formed. Evenly spread the batter in the prepared pan.

6. Cut each pear half lengthwise into 2 equal-sized pieces, and arrange the pieces over the batter in a circle pattern. Push the pieces slightly into the batter. Sprinkle the topping over the batter.

7. Bake for 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 5 minutes. Then remove the collar of the pan, and cool completely before slicing and serving.

Wine Pairing(s)

Joh. Jos. Prum Riesling Spatlese

Felsina Vin Santo del Chianti Classico Berardenga

Vall Llach Idus

Cobemckoe Myckamroe Waunarckoe

Carl Reh Riesling Spätlese 'Bernkasteler Kurfurstlay'

St. Gabriel Beerenauslese

Capcanes 'Cabrida' Montsant

Laurona Montsant

Luis Canas Crianza

Tommasi Alicante