Pear and Dried Cherry Frangipane Cake

• 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.)

vegetable oil spray, eggs, sugar, extralight olive oil, milk, vanilla, flour, bing cherries, tube almond paste, ground cinnamon, powdered sugar

Taken from www.epicurious.com/recipes/food/views/pear-and-dried-cherry-frangipane-cake-108972 (may not work)