Ingredients
12
12 servings
- •1 ½ tablespoons brown sugar
- •1 ½ tablespoons white sugar
- •1 teaspoon cinnamon
- •1 ¼ cups all-purpose flour
- •1 teaspoon cinnamon
- •1 teaspoon baking powder
- •½ cup unsalted butter
- •1 ¼ cups white sugar
- •3 large eggs
- •⅓ cup milk
- •1 teaspoon almond extract
- •3 pears, peeled and diced
- •½ cup blueberries
- •½ cup almonds, chopped
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine 1 1/2 tablespoons brown sugar, 1 1/2 tablespoons white sugar, and 1 teaspoon cinnamon in a small bowl; reserve.
- Whisk together flour, 1 teaspoon cinnamon, and baking powder in a large bowl. Use an electric mixer to beat the butter and 1 1/4 cups white sugar together in a separate large bowl. Beat until light and fluffy. Beat in eggs, one at a time. Mix in 1/3 of the flour mixture until just combined. Beat in 1/2 of the milk and another 1/3 of the flour mixture. Repeat with the remaining milk and flour. Stir in the almond extract.
- Gently fold pears, blueberries, and chopped almonds into the batter. Pour into prepared pan. Sprinkle reserved sugar and cinnamon mixture over the cake batter.
- Bake in preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes.
Nutritional Facts
Per 12 servings
- Calories: 280
- Carbohydrate: 43g
- Fat: 11g
- Fiber: 3g
- Protein: 4g
- Sugar: 29g
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