INGREDIENTS
¾ cup plus 1 Tbsp. softened butter, divided
2 Bosc pears, peeled, cored and cut into ¼-inch slices
6 strips bacon, chopped, cooked crisp and drained
1¼ cups sugar, divided
½ cup water
1 cup chopped pecans, divided
¹?³ cup bourbon
3?4 tsp. kosher salt, divided
½ cup brown sugar, firmly packed
3 eggs
2 tsp. vanilla extract
1½ tsp. baking powder
½ tsp. baking soda
2 cups flour
¾ cup plain yogurt
PREPARATION
• Preheat the oven to 350 degrees.
• Generously grease a 9-inch round cake pan with 1 tablespoon butter. Arrange the pear slices in an even layer in the bottom and sprinkle with the bacon.
• In a 10-inch stainless-steel skillet over medium-high heat, bring 1 cup sugar and the water to a boil. Reduce the heat to medium-low and maintain a steady simmer. Swirl the skillet (but do not stir) until the mixture starts to brown, 3 to 5 minutes. When the mixture turns a medium amber color, add œ cup pecans and cook until fragrant, about 1 minute. Remove from heat, let cool slightly, then slowly stir in the bourbon and œ teaspoon salt. Pour over the pears and bacon.
• In a large bowl, beat together the remaining Ÿ cup butter, brown sugar and remaining Œ cup sugar until smooth and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Add the vanilla, baking powder, baking soda and remaining Œ teaspoon salt and beat until combined. Add half the flour and beat until combined. Add half the yogurt and beat until combined, then beat in the remaining flour followed by the remaining yogurt. (The batter will be thick.) Stir in the remaining œ cup pecans. Drop spoonfuls of the batter over the pears and bacon and spread evenly.
• Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Let cool on a wire rack 15 minutes. Run a knife around the side of the pan and invert onto a serving platter.
This article appears in October 2016.