Brandy, Pear & Buckwheat Pound Cake


            For the pears 

6 Anjou or Bosc pears, peeled & thinly sliced

2 teaspoons ground cinnamon

3 tablespoons sugar

For the cake batter

2 cups all-purpose flour

1 cup buckwheat flour

1 cup oil

½ teaspoon salt

2 teaspoons brandy

1/2 teaspoon vanilla extract

2 ½ cups sugar

4 eggs

3 teaspoons baking powder


Preheat the oven to 350 degrees F

For the pears: In a large bowl, mix together the pears, cinnamon, and sugar. Set aside. 

For the cake batter: Add the flours, oil, salt, brandy, vanilla, sugar, mixer, and baking powder to a large bowl and mix to combine until thick mixture forms. Transfer half of the batter into a greased and floured tube pan. Place one layer of pears over the batter, then layer with the rest of batter and then top with pears. Bake for 1 hour 50 minutes to 2 hours or until a toothpick inserted comes out clean.