Autumn Almond and Pear Cake

First, set the oven to its highest temperature setting, which is 400 degrees F (200 degrees C). Next, take a small tart pan or a 9-inch round cake pan and grease it with butter to prevent the cake from sticking.

In a separate bowl, combine sliced pears and amaretto liqueur to create a delicious mixture. Using the pulse function on your food processor, grind almonds and 2 tablespoons of granulated sugar together until you achieve a fine almond paste.

In another bowl, use an electric mixer to cream together 1/4 cup of sugar and butter until it becomes light, fluffy, and airy. Add eggs one at a time, mixing well after each addition, followed by the addition of vanilla extract. Combine the almond paste mixture, flour, and salt into the creamed butter mixture to create a smooth batter.

Drain the excess liquid from the pears, reserving the 2 tablespoons of amaretto liqueur. Gently stir the reserved liqueur into the batter just until it's fully incorporated.

Pour the prepared batter into the greased pan, smoothing out any unevenness. Arrange the pear slices in a decorative pattern on top of the batter.

Place the cake in the preheated oven and bake for approximately 25 minutes, or until it starts to pull away from the edges. Remove the cake from the oven and let it cool in the pan for at least 15 minutes before serving.