Pear And Dried Cherry Frangipane Cake Recipes

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PEAR AND DRIED CHERRY FRANGIPANE CAKE



Pear and Dried Cherry Frangipane Cake image

Categories     Cake     Berry     Dessert     Bake     Christmas     Pear     Cherry     Almond     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

Nonstick vegetable oil spray
3 large eggs
2/3 cup plus 2 tablespoons sugar
1/2 cup extra-light olive oil
1/3 cup whole milk
1 teaspoon vanilla extract
1 1/2 cups plus 1 tablespoon self-rising flour
2 large pears, peeled, cored, cut into 1/2-inch cubes
1 1/3 cups dried tart or Bing cherries
1 7-ounce tube almond paste
1 teaspoon ground cinnamon
Powdered sugar

Steps:

  • Preheat oven to 350°F. Spray 8-inch-diameter springform pan with 2 1/2-inch-high sides with nonstick spray. Line pan 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, 1 egg, 2 tablespoons sugar, and 1 tablespoon flour. Using electric mixer, beat mixture just until blended. Spoon atop cake batter. Bake cake until tester inserted into center comes out with small moist crumbs attached, about 1 hour 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. (Can be made 1 day ahead. Cool completely. Cover; let stand at room temperature.)

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