Pear and Blueberry Cake

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons white sugar
• 1 teaspoon cinnamon
• 1 1/4 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 cup unsalted butter
• 1 1/4 cups white sugar
• 3 large eggs
• 1/3 cup milk
• 1 teaspoon almond extract
• 3 pears, peeled and diced
• 1/2 cup blueberries
• 1/2 cup almonds, chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan with a little of the unsalted butter.

2. In a small bowl, stir together the brown sugar, 1 1/2 tablespoons white sugar and 1 teaspoon cinnamon for the topping. Set aside.

3. In a large bowl, beat the remaining butter with 1 1/4 cups white sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then the almond extract.

4. In another bowl, whisk the flour, baking powder and the second 1 teaspoon cinnamon. Add to the butter mixture alternately with the milk, mixing just until smooth.

5. Gently fold the blueberries and half of the chopped almonds into the batter. Peel and dice the pears, then fold half of them in.

6. Spread half the batter in the pan. Scatter the remaining diced pears over it, then spread the rest of the batter on top.

7. Sprinkle the cinnamon sugar topping over the batter, then scatter the remaining chopped almonds on top.

8. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out to finish cooling.