some pear butter cake?

Pear Butter Cake: from Apples for Jam

Ingredients:


1/2 lb. plus 5 tablespoons butter, softened (I used Earth Balance)
2/3 cup sugar, plus 2 tablespoons for the top
1 teaspoon vanilla extract
1 tsp. finely grated lemon rind
A good pinch of ground cardamom
A large pinch of nutmeg
3 eggs
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup half-and-half
4 small ripe pears (i had a bunch of pears that I dehydrated over the summer, so I soaked about 2c in water over night and used them. It worked wonderfully!)

Directions:


Preheat the oven to 350 degrees F and grease a 9 1/2" spring form cake pan. A 9x9 square pan will work too. Beat the butter and sugar together until creamy. Add the vanilla, lemon rind, cardamom, and nutmeg, and then add the eggs one by one, beating well after each one. Add the flour and baking powder alternately with the half-and-half, and mix until you have a smooth batter. Scrape out every drop into the cake pan. You don't need to be particular about leveling the surface because it will spread evenly during the baking. Bake for about 20 minutes. Meanwhile, peel, quarter, and core the pears, if you are used fresh ones. Take the cake from the oven and quickly scatter the pears over the top. Sprinkle with the 2 tablespoons of sugar. Return to the oven and bake for another 45 minutes or so, until the pears are lovely and golden in places, the cake is crusty, and a skewer poked in the middle comes out clean. Cool slightly before cutting and serving warm or at room temperature. Keep the cake covered tightly with aluminum foil so that it doesn't harden and you can then warm it through to serve.

Serves 10 to 12.