Gooey Butter Pear Cake

GOOEY BUTTER PEAR CAKE

For the cake:

2 medium fresh pears, peeled, cored and diced (or 1 1/2 cups diced canned pears, patted dry)

1/2 teaspoon ground cardamom

1/2 cup milk, room temperature

1 1/2 teaspoons instant yeast

3 tablespoons sugar

1 teaspoon salt

1 egg

2 cups all-purpose flour

6 tablespoons (3/4 stick) unsalted butter, room temperature

For the topping:

1/2 cup (1 stick) unsalted butter, room temperature

4 ounces cream cheese, room temperature

1 cup granulated sugar

1/2 teaspoon salt

2 eggs

2 teaspoons vanilla extract

1/4 cup corn syrup

3/4 cup all-purpose flour

To finish:

Powdered sugar

Toasted sliced almonds

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Directions:

Coat a 9-by-13-inch baking dish with cooking spray.

In small bowl, toss pear with cardamom, then set aside.

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In bowl of electric mixer fitted with paddle attachment, combine milk, yeast, sugar, salt, egg and flour. Mix on medium until a smooth dough has formed. Add 2 tablespoons butter and mix until fully incorporated. Repeat with remaining butter. This should take 6 to 8 minutes.

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Scrape dough into prepared baking dish, and using greased hands, spread over the bottom of the pan. Cover with plastic wrap; let rise in a warm place until doubled, about 45 minutes.

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Heat oven to 350 degrees. Sprinkle pears over top of dough.

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To make topping: In bowl of an electric mixer, cream together butter, cream cheese, sugar and salt. One at a time, add eggs, beating until well mixed. Stir in vanilla and corn syrup, then mix in flour. Dollop this mixture over the pear-covered dough.

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Bake for 40 to 45 minutes, or until center is slightly set but still jiggly. Allow to cool. Sprinkle with powdered sugar and toasted almonds to serve. Refrigerate any leftovers. Serves 16.