Pear Almond Cake (And A Grapefruit Variation)

• 1 cup all purpose flour
• 1/2 cup almond flour
• 1/2 cup brown sugar plus 1 scant teaspoon
• 1/2 cup white sugar
• 1/2 cup cold butter, cubed
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground fenugreek
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup buttermilk OR whole milk mixed with 4 TBSP creme fraiche
• 1 egg, beaten
• 1 large Bosc or Anjou pear, cored

1. Preheat oven to 325 and prepare a 9' springform pan
2. Sift the flours, then combine with sugars, salt, spices and butter cubes. Cut the butter into the dry ingredients until dry and crumbly. Reserve 1/3 of the mixture.
3. Peel and thinly slice the pear. Combine the baking soda with the larger portion of the crumble, then add the egg and milk and creme fraiche mixture.
4. Pour 1/2 the batter into the pan and scatter the pears over the top, scatter the last teaspoon of brown sugar, then pour the remaining batter over them. Top with the remaining crumble and bake for an hour, checking at 50 minutes. Baking time may vary with the juciness of the pear.

flour, almond flour, brown sugar, white sugar, cold butter, cinnamon, ground fenugreek, salt, baking soda, buttermilk, egg, pear

Taken from food52.com/recipes/74036-pear-almond-cake-and-a-grapefruit-variation (may not work)