Pear And Dried Cherry Frangipane Cake

Serves: 4

Camila Dooley

1 January 1970

Based on User reviews:

47

Spice

51

Sweetness

52

Sourness

42

mins

Prep time (avg)

4.7

Difficulty

Ingredients:

3 large

Egg

2 cup

Sugar (plus 2 tablespoons)

1 cup

Light Olive Oil (extra-)

1 cup

Whole Milk

1 tsp

Vanilla Extract

1.5 cups

Flour (plus 1 tablespoon self-rising)

2 large

Pear (peeled, cored, cut into 1/2-inch cubes)

1.333333 cups

Tart (dried)

1

Almond Paste (7-ounce tube)

1 tsp

Ground Cinnamon

1

Powdered Sugar

Directions:

1

Preheat oven to 350°F

2

Spray 8-inch-diameter springform pan with 2 1/2-inch-high sides with nonstick spray

3

Line pan bottom with parchment paper; spray parchment

4

Using electric mixer, beat 2 eggs, 2/3 cup sugar, oil, milk, and vanilla in large bowl until smooth

5

Add 1 1/2 cups flour; beat just until combined

6

Stir in pears and cherries

7

Transfer batter to prepared pan

8

Smooth top

9

Crumble almond paste into medium bowl; add cinnamon, 1 egg, 2 tablespoons sugar, and 1 tablespoon flour

10

Using electric mixer, beat mixture just until blended

11

Spoon atop cake batter

12

Bake cake until tester inserted into center comes out with small moist crumbs attached, about 1 hour 20 minutes

13

Run knife around pan to loosen cake

14

Remove pan sides

15

Peel off paper

16

Transfer cake to plate; sprinkle with powdered sugar

17

Serve warm or at room temperature

18

(Can be made 1 day ahead

19

Cool completely

20

Cover; let stand at room temperature

21

) Preheat oven to 350°F

22

Spray 8-inch-diameter springform pan with 2 1/2-inch-high sides with nonstick spray

23

Line pan bottom with parchment paper; spray parchment

24

Using electric mixer, beat 2 eggs, 2/3 cup sugar, oil, milk, and vanilla in large bowl until smooth

25

Add 1 1/2 cups flour; beat just until combined

26

Stir in pears and cherries

27

Transfer batter to prepared pan

28

Smooth top

29

Crumble almond paste into medium bowl; add cinnamon, 1 egg, 2 tablespoons sugar, and 1 tablespoon flour

30

Using electric mixer, beat mixture just until blended

31

Spoon atop cake batter

32

Bake cake until tester inserted into center comes out with small moist crumbs attached, about 1 hour 20 minutes

33

Run knife around pan to loosen cake

34

Remove pan sides

35

Peel off paper

36

Transfer cake to plate; sprinkle with powdered sugar

37

Serve warm or at room temperature

38

(Can be made 1 day ahead

39

Cool completely

40

Cover; let stand at room temperature)