Pear Cake - Quatre Quarts Aux Poires

0 Preheat the oven to 325F
1 Use two tablespoons of butter and generously butter the inside, bottom, and sides of a 10-inch spring form pan. Sprinkle two tablespoons of vanilla sugar over the butter and shake the pan to distribute the sugar on the bottom and side.
2 Arrange the pear slices in a circular format starting on the outer edge of the pan, overlapping them. Arrange them in a way that looks pretty, although a bit difficult at times. Fill the interior portion with the remaining pears.
3 Sprinkle one tablespoon of Brandy and one tablespoon of sugar over the pears.
4 Cream the butter with the remaining seven tablespoons of unsalted butter in the bowl of your stand-alone mixer or medium bowl. Add the eggs, one at a time, and mix well after each addition.
5 Add the flour and mix gently until all the flour is gone. Add the remaining tablespoon of Brandy.
6 Spoon the batter over the pears in a thin layer to cover the pears. Do not worry if it does not cover well, as it will be distributed once it bakes. 
7 Bake until the cake is firm and starts to get a nice golden color, about 45 to 55 minutes.
8 Remove from the oven and let it cool off on a rack. Remove the outer mold ring and serve as it is.