Pear Cake With Brown Sugar Frosting

CAKE: Set the oven at 350 degrees. Generously butter an 8-by-8-inch baking pan.

Sift together the flour, baking powder, and salt. Set them aside.

In a bowl, combine the pears, cinnamon, and 1/4 cup of the sugar. Toss lightly.

In an electric mixer with the paddle attachment (if you have one) or the beaters, cream the butter and the remaining 3/4 cup of sugar on medium speed for 1 minute. Add the egg and vanilla and mix until the batter is pale and smooth.

Add the milk alternately with the flour mixture, beginning and ending with flour. Turn off the mixer and scrape the sides and bottom of the bowl in between each addition. Mix until the batter is well incorporated.

Place half the batter in the baking pan. Cover with the pears and pour any leftover juices from the bowl over the pears. Cover the pears completely with the remaining batter.

Bake the cake in the center of the oven for 35 to 40 minutes or until a skewer inserted into the middle of the cake comes out clean. Cool completely on a wire rack before frosting.

FROSTING: In a saucepan, melt the butter over medium heat. Add the sugar and stir for 1 minute or until the mixture turns smooth and glossy. Remove the saucepan from the heat and set it aside to cool.

In an electric mixer with a whisk attachment, combine the vanilla, milk, and salt. Beat just to mix them. Add the cooled sugar mixture and whisk until smooth.

Add the confectioner's sugar 1/2 cup at a time, scraping down the bowl when necessary. Whisk until smooth.

Using a metal spatula, spread the frosting on the cake. Cut the cake into squares to serve.