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Grandmere’s Pear and Dried Cherry Frangipane Cake
Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
 
My Parisian grandmere would make this quick and delightful cake when as a child I visited her in San Francisco. We sat at the kitchen table, warmed by the heat of the oven and the fragrance of the cake, nibbling cake while dabbling in books. I experienced tea with meme.
Course: Dessert
Cuisine: California Wine Country
Servings: 6
Author: Barbara
Ingredients
Cake Base
  • 2 large eggs
  • 2/3 cup sugar
  • ½ cup olive oil
  • 1/3 cup half and half
  • 2 tbls Cointreau or brandy
  • 1-1/2 cups flour
  • 2-1/2 tsp baking powder
  • 1 tsp salt
  • 2 large pears or apples peeled and cored
  • 1 cup dried tart cherries I use Trader Joe’s Montmorency cherries
Topping
  • 1 7 oz tube almond paste
  • 1 egg
  • 2 tbls sugar
  • 1 tbls flour
  • 1 sprinkle salt
Adornment
  • whipping cream
  • Cointreau
  • Powdered sugar
Instructions
Cake Base
  1. Preheat the oven to 350 degrees. Line the bottom of a 9” diameter springform pan with 2-1/2” high sides. Butter the bottom and sides of the pan.
  2. Using an electric mixer, beat 2 eggs, 2/3 cup sugar, oil, half and half, 2 tablespoons of Cointreau in a large bowl until smooth.
  3. Sift the flour with the baking powder and salt. Add it to the egg mixture until just combined. Stir in the pears and cherries. Transfer to a prepared pan and smooth the top.
Topping
  1. Crumble the almond past into a bowl, add the 1 egg, 2 tablespoons of sugar, 1 tablespoon of flour and the salt. Using an electric mixer, beat the topping until smooth. The topping will have texture.
  2.  Using an electric mixer, beat the topping until smooth. The topping will have texture.
  3. Spoon the topping onto the cake batter.
  4. Bake the cake until an inserted toothpick comes out clean, about 1 hour and 10 minutes. Remove the pan sides after the cake settles for about 10 minutes. Peel off the parchment. Transfer the cake to a plate and sprinkle with powdered sugar.
Adornment
  1. Whip the cream. When it’s almost to the consistency you prefer, add Cointreau or another flavoring to taste. Slice the cake and serve with a nice dollop of whipped cream.
  2. Serve warm or at room temperature.