- 6
Ingredients
- nonstick vegetable spray
- 3 large eggs
- 2/3 cup plus 2 T. sugar
- 1/2 cup olive oil
- 1/3 cup whole milk
- 1 tsp vanilla extract
- 1 1/2 cups plus 1 T. self rising flour
- 2 large pears, peeled, cored, cut in 1/2 inch cubes
- 1 1/3 cups dried tart or Bing cherries
- 1 7 oz tube almond paste
- 1 tsp ground cinnamon
- powdered sugar
Preparation
Step 1
Preheat oven to 350 degrees
Spray 8 inch diameter springform pan, with 2 1/2 " high sides with nonstick spray.
Line bottom of pan 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, 1 egg, 2 T. sugar and 1 T. flour.
Using electric mixer, beat mixture until just blended.
Spoon atop cake batter.
Bake cake until tester inserted into center comes out with 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, sprinkle with powdered sugar.
Serve warm or at room temperature.