Ingredients
1/2 cup butter, softened1/2 cup sugar3 large eggs, room temperature1/2 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/3 cup orange juiceFILLING:1/2 cup packed brown sugar1/2 cup diced peeled ripe pear1/2 cup sliced almonds2 tablespoons all-purpose flour4-1/2 teaspoons butter, melted1/2 teaspoon ground cinnamonGLAZE:1/2 cup confectioners’ sugar2-1/4 teaspoons orange juice
Preparation
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, baking powder and baking soda; add to creamed mixture alternately with orange juice.
Pour half of the batter into a greased 10-in. fluted tube pan. Combine the filling ingredients; sprinkle over batter. Top with remaining batter. Smooth top with a spatula.
Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Combine glaze ingredients; drizzle over cake.
