Pear and Cherry Frangipane Cake

Pear and Cherry Frangipane Cake (Parve). It is a delicious cake!

 

Nonstick vegetable oil spray

2 large eggs

2/3 cup sugar

1/2 cup extra-light olive oil

1/3 cup almond milk

1 teaspoon vanilla extract

1 1/2 cups self-rising flour

2 large pears, peeled, cored, cut into 1/2-inch cubes (or 1 small can pears, drained)

1 1/3 cups dried tart or Bing cherries

1 7-ounce tube almond paste

1 egg

2 Tbsp sugar

1 Tbsp flour

1 teaspoon ground cinnamon

Powdered sugar

Preheat oven to 350°F.

Spray 9-inch-diameter spring-form 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, almond 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 10 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.

Freezes well.

 

 

 

Done