1 stick (half cup) unsalted butter, plus extra for greasing the pan, at room temperature

1/2 cup plus 2 Tbsp. (for cake pan) all-purpose flour

1/4 cup raisins

1/3 cup hot water

3/4 cup chestnut flour

1 tsp. cinnamon

1 tsp. baking powder

1 cup sugar

1 1/2 tsp. vanilla extract

3 large eggs (room temperature)

1/3 cup milk

1 firm, ripe Bosc pear

1/2 cup walnuts, toasted lightly and cooled

1/4 cup powdered sugar

Preheat oven to 350 F.

Line the bottom of an 8-inch (light color metal) cake pan with parchment paper and lightly butter and flour bottom and sides.

In a small dish, soak the raisins in the hot water for 10 minutes, then drain. Peel and core pears and cut into half-inch dice.

In a medium bowl, whisk together chestnut flour, all-purpose flour, cinnamon and baking powder. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add the vanilla and beat in eggs, one at a time, beating well after each addition. Beat in flour mixture and milk alternately in batches, beginning and ending with flour mixture and beating until just combined after each addition. Fold pears into batter, along with raisins and walnuts.

Pour batter into prepared pan. Bake cake in middle of oven until a tester comes out with a few moist crumbs adhering to it, 45 to 50 minutes. Cool cake in pan on rack for 5-10 minutes. Invert onto a cake rack and then onto the serving plate. Dust with powdered sugar and serve with sweetened whipped cream or Grappa Sauce.

Grappa Sauce (Optional)

1 cup milk

1 vanilla bean, split in half lengthwise

3 egg yolks

1/3 cup sugar, plus 1 Tbsp. sugar

2 Tbsp.cornstarch

2 Tbsp. Long Meadow Ranch grappa

1/2 cup heavy cream, whipped

Place the milk and the vanilla bean in a liquid measuring cup and cook in microwave until a skim is formed on the top (about 1-2 minutes). In a heavy-bottomed sauce pan, whisk the sugar and egg yolks together until the mixture whitens and forms a ribbon; then gently stir in the cornstarch with the whisk.

Remove the vanilla bean and scrape out the beans and add to the milk. Pour the hot milk into the egg and sugar mixture, beating all the while with a wire whisk. Place over medium-high heat, stirring constantly until it comes to a boil. Pour this pastry cream into a bowl, stir in grappa and sprinkle the surface with remaining tablespoon of sugar. Allow to cool. When cool, fold in the whipped cream.