Pear And Almond Cake With Spikey Cream

• 1 cup whole unsalted, raw almonds
• 2 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1 cup canola oil
• 3 large eggs
• 1 cup packed light brown sugar
• 1 cup granulated sugar, plus 2 tablespoons
• 1/2 teaspoon almond extract
• 3 Bosc pears, peeled, cored, and cut into 1/4-inch cubes
• 1 cup heavy cream
• 1 tablespoon Calvados or Poire William

1. Preheat oven to 350 degrees. Butter and flour a Bundt pan.
2. Finely chop the almonds in a food processor. In a medium-sized bowl, whisk together the chopped almonds, flour, baking soda, salt, cinnamon, and nutmeg.
3. n a large bowl, whisk together the canola oil, eggs, brown sugar, 1 cup of granulated sugar, and almond extract. Stir the dry ingredients into the wet ingredients until they are just combined. Gently stir in the pears.
4. Bake for about 1 hour and 10 minutes, or until a toothpick inserted in the center of the cake comes out clean.
5. Let the cake cool in the pan for about 30 minutes, and then turn it onto a cooling rack.
6. If you'd like to serve the cake with whipped cream, whip the cream until it begins to stiffen. Add the liqueur and sugar and whip until it holds gentle peaks.
7. When the cake has cooled, turn it onto a serving plate, cut yourself a nice big piece, top it with a dollop of whipped cream, polish a fork, and dig in.

whole unsalted, flour, baking soda, salt, cinnamon, nutmeg, canola oil, eggs, brown sugar, sugar, almond, heavy cream, calvados

Taken from food52.com/recipes/7662-pear-and-almond-cake-with-spikey-cream (may not work)