Pear-Blackberry Semolina Cake

• 3 pears, peeled and diced (3 cups)
• 2 Tbs. lemon juice
• 1 tsp. grated lemon zest
• 3/4 cup plus 1 Tbs. light brown sugar, divided
• 1/4 cup sugar
• 2 large eggs, lightly beaten
• 1 tsp. almond extract
• 1/4 cup low-fat yogurt
• 1 1/2 cups semolina flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 tsp. cinnamon
• 2 cups fresh or frozen blackberries
• 1 12-oz. jar seedless blackberry jam
• Whipped cream, for garnish, optional

1. Preheat oven to 350F.
2. Spray 11- x 8-inch baking pan with cooking spray.
3. Combine pears, lemon juice, zest, and 1 Tbs.
4. brown sugar in bowl; set aside.
5. Whisk together 3/4 cup brown sugar, sugar, eggs, almond extract, and yogurt in large bowl.
6. Sift in flour, baking powder, salt, and cinnamon, then stir until just combined.
7. Fold in pear mixture.
8. Pour batter into prepared pan, and dot with blackberries.
9. Bake 20 to 25 minutes, or until golden brown and springy on top.
10. Cool 10 minutes on baking rack.
11. Meanwhile, warm jam with 3 Tbs.
12. water in small saucepan over low heat, whisking until smooth.
13. To serve, slice warm cake into 12 pieces.
14. Drizzle each slice with blackberry jam sauce, and garnish with whipped cream (if using).

lemon juice, lemon zest, light brown sugar, sugar, eggs, almond extract, lowfat yogurt, flour, baking powder, salt, cinnamon, blackberries, blackberry jam, cream

Taken from www.vegetariantimes.com/recipe/pear-blackberry-semolina-cake/ (may not work)