Pear and Dried Cherry Frangipane Cake Recipe

Name: Pear and Dried Cherry Frangipane Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350F.
2
Spray 8-inch-diameter springform pan with 2 1/2-inch-high sides with nonstick spray.
3
Line pan bottom with parchment paper; spray parchment.
4
Using electric mixer, beat 2 eggs, 2/3 cup sugar, oil, milk, and vanilla in large bowl until smooth.
5
Add 1 1/2 cups flour; beat just until combined.
6
Stir in pears and cherries.
7
Transfer batter to prepared pan.
8
Smooth top.
9
Crumble almond paste into medium bowl; add cinnamon, 1 egg, 2 tablespoons sugar, and 1 tablespoon flour.
10
Using electric mixer, beat mixture just until blended.
11
Spoon atop cake batter.
12
Bake cake until tester inserted into center comes out with small moist crumbs attached, about 1 hour 20 minutes.
13
Run knife around pan to loosen cake.
14
Remove pan sides.
15
Peel off paper.
16
Transfer cake to plate; sprinkle with powdered sugar.
17
Serve warm or at room temperature.
18
(Can be made 1 day ahead.
19
Cool completely.
20
Cover; let stand at room temperature.)

829

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Nonstick vegetable oil spray, 3 large eggs, 2/3 cup plus 2 tablespoons sugar, 1/2 cup extra-light olive oil, and more.

Yes, Pear and Dried Cherry Frangipane Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pear and Dried Cherry Frangipane Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions