Buttermilk Cake With Riesling-Poached Pears

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2 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

1 stick unsalted butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar

4 large egg yolks

Finely grated zest of 1 lemon

1 1/2 teaspoons pure vanilla extract

2/3 cup buttermilk

5 Bartlett pears

One 750-milliliter bottle Riesling

1 cup water

1 cup sugar

1/2 vanilla bean, split and seeds scraped

One 3-inch-long strip of orange zest

3 star anise pods

1 cup crème fraîche

1 teaspoon pure vanilla extract

1/4 cup confectioners' sugar

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