Pear and Dried Cherry Frangipane Cake

• Nonstick vegetable oil spray
• 3 large eggsegg
• ⅔ cup plus 2 tablespoons sugarsugar
• ½ cup extra-light olive oiloil
• ⅓ cup whole milkmilk
• 1 teaspoon vanilla extractvanilla-extract
• 1½ cups plus 1 tablespoon self-rising flourflour
• 2 large pears, peeled, cored, cut into ½-inch cubespear
• 1⅓ cups dried tart or Bing cherriescherry
• 1 7-ounce tube almond paste
• 1 teaspoon ground cinnamoncinnamon
• Powdered sugarsugar

1. 01Preheat oven to 350°F. Spray 8-inch-diameter springform pan with 2½-inch-high sides with nonstick spray. Line pan bottom with parchment paper; spray parchment. Using electric mixer, beat 2 eggs, ⅔ cup sugar, oil, milk, and vanilla in large bowl until smooth. Add 1½ cups flour; beat just until combined. Stir in pears and cherries. Transfer batter to prepared pan. Smooth top.
2. 02Crumble almond paste into medium bowl; add cinnamon, 1 egg, 2 tablespoons sugar, and 1 tablespoon flour. Using electric mixer, beat mixture just until blended. Spoon atop cake batter. Bake cake until tester inserted into center comes out with small moist crumbs attached, about 1 hour 20 minutes. Run knife around pan to loosen cake. Remove pan sides. Peel off paper. Transfer cake to plate; sprinkle with powdered sugar. Serve warm or at room temperature. (Can be made 1 day ahead. Cool completely. Cover; let stand at room temperature.)

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