Cinnamon-Pear Pound Cake recipe can be found online or printed
from http://bakedchicago.typepad.com/baked_chicago/

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon kosher salt
2 1/3 cups sugar
5 ripe pears, peeled and cut into 1/4 inch slices
1 cup butter, softened
4 large eggs
1/3 cup orange juice
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
powdered sugar for garnish

Preheat oven to 350F degrees. Grease a bundt pan and dust with flour.

Combine flour, baking powder, baking soda, 1/2 tablespoon cinnamon,
and kosher salt in medium bowl. Mix 1/3 cup sugar with remaining 1/2
tablespoon cinnamon and 2 tablespoons flour mixture in large bowl.
Add pears to large bowl and toss gently.

Beat butter in large bowl at medium speed with electric mixer until
creamy. Gradually beat in remaining 2 cups sugar, and continue
beating until light and fluffy. Add eggs, 1 at a time. Gradually
beat in remaining flour mixture on low speed until blended. Add
orange juice and extracts. Beat until smooth.

Spoon 1/3 batter into prepared pan. Smooth over bottom. Top with
half pears, keeping edges within batter. Spread another layer of
batter and top with remaining pears. Top with remaining batter to
cover pears.

Bake 1 hour and 15 minutes, or until cake is golden brown and wooden
stick inserted comes out clean. Transfer to a wire rack to cool.
Invert onto plate and dust with powdered sugar.

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