Pear-Blackberry Cake

Categories: Cakes - Frosting - Icing

Ingredients

• 3 cups peeled, diced pears
• 2 Tbsp. lemon juice
• 1 tsp. grated lemon zest
• 3/4 cup Plus 1 Tbsp. brown sugar, divided use
• 1/4 cup granulated sugar
• 2 eggs, beaten
• 1 tsp. almond extract
• 1/4 cup plain yogurt
• 1 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1\/4 tsp. ground cinnamon
• 2 cups frozen blackberries, thawed and well drained
• 1 (12 oz.) jar seedless blackberry jam
• Whipped cream, optional

Directions

1. Heat oven to 350 degrees. Coat an 11 × 8-inch baking dish with cooking spray.
2. In a medium bowl, combine the pears, lemon juice, lemon zest and 1 Tbsp. of the brown sugar; set aside.
3. In a large bowl, whisk together the remaining 3/4 cup brown sugar, the granulated sugar, eggs, almond extract and yogurt. Sift in the flour, baking powder, salt and cinnamon, then stir just until combined. Fold in pear mixture. Pour batter into prepared pan and dot with blackberries. Bake 20 to 25 minutes or until top is golden brown and springy on top. Cool in pan on a baking rack for 10 minutes.
4. Meanwhile, in a small saucepan over low heat, combine the jam with 3 Tbsp. of water, whisking until smooth.
5. Serve cake warm, drizzled with jam sauce and a dollop of whipped cream, if desired.

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