For the Cake:
1 1/2 cups granulated sugar
4 tblsp room temperature unsalted butter
1 tsp almond extract
3/4 cup non-fat, plain greek yogurt, drained
2 large eggs at room temp
1/2 cup finely chopped crystallized ginger
1 tblsp pear brandy
1 1/2 cups unbleached all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp ground ginger
2 ripe, fragrant bosc pears, peeled, cored and sliced into 1/4″ slices lengthwise
1 tblsp fresh lemon juice
zest of one lemon
1/2 cup sliced, toasted almonds
Cinnamon Sugar: 1/4 cup granulated sugar
1/2 tsp ground cinnamon
Preheat oven to 350F. Spray an 8″ springform pan with baking spray.
Peel, core and slice the pears lengthwise. Place on a plate, sprinkle with the lemon juice, making sure to coat completely. Sprinkle lemon zest over and set aside.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together until well blended, about 4 minutes. Add almond extract and pear brandy and blend well. Add yogurt and blend well.
Add eggs one at a time, beating well after each addition. Stop mixer and scrape down bowl and paddle. Mix again to ensure all ingredients are blended in well. Add candied ginger and blend for a few seconds just to mix in.
In a separate bowl, whisk together flour, baking powder, salt and ground ginger. With mixer on low, blend in the flour mixture just until the flour disappears. Do not overmix. Remove bowl from mixer and with a spatula, take a few turns just to ensure everything is blended in. Pour batter into prepared pan. Arrange pear slices in a circle around the batter. Sprinkle the batter with the sliced almonds and a light coating of the cinnamon sugar.
Bake 50-60 minutes or until a toothpick inserted into middle of cake comes out clean. Cool cake on a wire rack in the pan until completely cool. Remove outer ring carefully. Slice with a serrated knife and serve with a scoop of vanilla ice cream, mascarpone cream or a dollop of whipped cream with a touch of the pear brandy if desired.
