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Pear and Blackberry Almond Cake

This cake is the perfect way to highlight seasonal pears and blackberries. And it feels kind of like a transitional cake. Not too heavy, not too light. With notes of both Summer and Fall flavors. You could serve this cake for brunch. Or add a scoop of vanilla ice cream for dessert. I don’t think you can really go wrong here. I definitely had a slice or two for breakfast!


Ingredients 1 cup plus 1 tsp. sugar, divided1/2 cup (8 tablespoons) unsalted butter, softened at room temperature2 eggs1 cup Greek yogurt1 tablespoon lemon zest3/4 tsp. vanilla extract1/4 tsp. almond extract1 1/2 cups all-purpose flour1/2 cup almond meal1 tsp. ground cinnamon, divided1 tsp. baking powder1/2 tsp. baking soda1/4 tsp. salt3 pears, peeled, halved and cored (make sure they are ripe but still firm)3/4 cups blackberries1/3 cup sliced almondsPowdered sugar for serving, if desiredInstructions

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