I made this cake last year for Thanksgiving. It was wonderful, so I thought I would share it with everyone.

Ingredients:
1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/8 tsp salt
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg
1/4 tsp vanilla
1 pear, peeled and finely diced
1 1/2 cups toasted pecans, coarsely chopped, divided
1 tsp finely grated orange zest
Instructions:
1. Preheat oven to 325˚ ; grease spring form pan, line with parchment paper (i think i just used wax paper). In a small bowl, whisk together flour, baking powder and salt. Set aside.
2. Combine sugar, egg, and vanilla in a bowl. Mix on low speed of mixer for 2 minutes, occasionally scraping sides of bowl. Add flour mixture; mix until combined. Add in pear, 1/2 cup pecans and zest. Do not overmix.
3. Pour batter into pan, spreading evenly; top with remaining pecans. Bake 31-33 minutes. Remove from oven and cool 15 minutes. Invert cake onto cooling rack.
4. Once cooled, serve inverted with caramelized pears on top.
* peel and cut 3 pears into wedges. melt 1 tbsp butter in 12″ skillet over med-low heat. Add pear wedges, saute 8-10 mins or until deep golden brown. Toss with 2 tbsp brown sugar until dissolved. Enjoy!