Pear And Dried Cherry Frangipane Cake |
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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 9 |
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this cake with it's pears and dried cherries sounded good but with the almond paste added in... I couldn't pass the recipe up... the recipe and photo are courtesy of...Bon Appétit | December 2003 Ingredients:
• 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 |
Directions:
1. 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.
2. 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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