Pear and Blackberry Almond Cake

• Vegetarian

• Produce

  • 3/4 cups Blackberries
  • 1 tbsp Lemon, zest
  • 3 Pears

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/4 tsp Almond extract
  • 1/2 cup Almond meal
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1 Powdered sugar
  • 1/4 tsp Salt
  • 1 1/8 cup Sugar
  • 3/4 tsp Vanilla extract

• Nuts & Seeds

  • 1/3 cup Almonds

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 cup Greek yogurt

Found on floatingkitchen.net

Description

Ingredients

• 1 cup plus 1 tsp. sugar, divided
• 1/2 cup (8 tablespoons) unsalted butter, softened at room temperature
• 2 eggs
• 1 cup Greek yogurt
• 1 tablespoon lemon zest
• 3/4 tsp. vanilla extract
• 1/4 tsp. almond extract
• 1 1/2 cups all-purpose flour
• 1/2 cup almond meal
• 1 tsp. ground cinnamon, divided
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3 pears, peeled, halved and cored (make sure they are ripe but still firm)
• 3/4 cups blackberries
• 1/3 cup sliced almonds
• Powdered sugar for serving, if desired

Directions

• Pre-heat your oven to 350 degrees. Line the bottom of a 10-inch springform pan with a round of parchment paper. Then generously coat the parchment paper and the sides of the springform pan with non-stick cooking spray. Set aside.
• In the bowl of your stand mixer with the paddle attachment, beat 1 cup of the sugar and the butter on medium speed until light and creamy, about 2-3 minutes. Add the eggs in one at a time, mixing after each addition. Then beat in the yogurt, lemon zest and the extracts.
• In a medium bowl, combine the flours, 1/2 tsp. of the cinnamon, the baking powder, baking soda and salt. Add these dry ingredients to the cake batter, adding in about one-third at a time, mixing on low speed until no more white streaks remain.
• Spread the cake batter into your prepared springform pan, making sure the top is even. The batter will be thick and a bit tacky. Arrange the pears, cut side up, on top of the batter, pressing them down slightly into the batter. Sprinkle the pears with the remaining 1 tsp. of sugar and 1/2 tsp. of cinnamon. Top with the blackberries and sliced almonds.
• Transfer the cake to your pre-heated oven and bake for about 50 minutes, or until a toothpick inserted into the middle comes out clean. Remove the cake form the oven and set it on a wire rack to cool. Once cooled, run a knife around the outer edge of the cake and release the sides of the springform pan. Cut the cake into slices and serve with a dusting of powder sugar, if desired.
• The cake is best served the day it’s made, but it can be stored at room temperature in an airtight container for up to 1 day.