Pear Pound Cake

Preheat oven to 325 degrees F. Generously butter an 8-inch springform pan and sprinkle the bottom with 1 tablespoon of the vanilla sugar.

Peel the pears, cut in half and remove the cores. Cut each half into 8 slices. Arrange the pears in a circle, slightly overlapping them. Sprinkle the pears with 1 tablespoon of the brandy.

Cream the butter and remaining 7 tablespoons of sugar with an electric mixer. Add the eggs, one at a time, beating well after each addition. Add the flour and mix just until combined.

With a spoon, mix in the remaining 1 tablespoon of brandy. Drop the batter by spoonfuls on top of the pears, smoothing it out after each addition.

Bake until the cake is firm; about 45 minutes. Allow to cool 10 minutes.

To serve, run a knife around the outside of the cake and release the spring. Cover the cake with a plate and invert. Serve warm.