Pear and Dried Cherry Frangipane Cake
Nonstick vegetable oil spray
3 large eggs
2/3 c., plus 2 tbsp sugar
1/2 c. extra light olive oil
1/3 c. whole milk
1 tsp vanilla extract
1-1/2 c., plus 1 tbsp self-rising flour
2 large pears, peeled, cored and cut into 1/2-inch cubes
1-1/3 c. dry tart, or Bing cherries
1 7-oz. tube almond paste
1 tsp ground cinnamon
Powdered sugar
Preheat oven to dg350. Spray 8-inch springform pan with 2-1/2 inch
high sides with cooking spray. Line bottom with parchment paper; spray
parchment.
Using electric mixer, beat 2 eggs, 2/3 cup sugar, oil, milk and
vanilla in large bowl until smooth. Add 1-1/2 cups flour. Beat just
until combined. Stir in pears and cherries. Transfer batter to
prepared pan. Smooth top.
Crumble almond paste into medium bowl. Add cinnamon, one egg, 2
tablespoons sugar and 1 tablespoon flour. Using electric mixer, beat
mixture just until blended. Spoon atop cake batter.
Bake cake until tested in center comes out with small moist crumbs
attached--about 1 hour and 20 minutes. Run knife around pan to loosen
cake. Remove pan sides, peel off paper. Transfer cake to plate and
sprinkle with powdered sugar. Serve warm or at room temperature.
Makes 6 servings.
Enjoy!
Sherri
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