Ingredients
2 c. cake flour
1 tbsp. baking powder
1/2 tsp. salt
1 stick unsalted butter
1/2 c. granulated sugar
1/2 c. light brown sugar
4 large egg yolks
Finely grated zest of 1 lemon
1 1/2 tsp. pure vanilla extract
c. buttermilk
5 Bartlett pears
1 bottle Riesling
1 c. water
1 c. sugar
1/2 vanilla bean
1 strip orange zest
3 star anise pods
1 c. Crème fraîche
1 tsp. pure vanilla extract
1/2 vanilla bean
1/4 c. confectioners’ sugar
Preparation
Step 1Make the cake: Preheat the oven to 350 degrees F. Butter a 9-inch cake pan and line it with a 9-inch round of parchment paper. Butter the parchment paper.Step 2In a bowl, sift together the cake flour, baking powder and salt. In a large bowl, using a handheld mixer, beat the butter with both sugars at medium-high speed until light and fluffy. Add the yolks, one at a time, beating well between additions. Beat in the lemon zest and vanilla extract. At low speed, alternately beat in the flour mixture and the buttermilk until almost blended. With a rubber spatula, finish folding the mixture together just until smooth. Scrape the batter into the prepared pan and bake for about 35 minutes, until a cake tester inserted in the center comes out clean. Transfer the cake to a rack to cool completely.Step 3Poach the pears: Peel and halve the pears. With a spoon, scoop out the cores and discard. In a large saucepan, combine the Riesling, water, sugar, vanilla bean and seeds, orange zest, and star anise pods. Bring to a boil, stirring to dissolve the sugar. Add the pear halves and simmer over moderate heat, turning once, until tender, about 5 minutes. Transfer the pears to a large plate. Discard the star anise, vanilla bean and orange zest. Boil the Riesling poaching liquid over high heat until reduced to 1 cup and syrupy, about 15 minutes. When the pears have cooled, slice them lengthwise 1/3 inch thick.Step 4Make the vanilla crème fraîche: In a small bowl, combine the crème fraîche, vanilla extract, vanilla seeds, and confectioners’ sugar.Step 5Unmold the cake onto a plate and peel off the paper. Cut the cake into 10 wedges and transfer to plates. Place a sliced pear half alongside each cake slice. Spoon some of the Riesling syrup over the cake, top with some vanilla crème fraîche, and serve.
