Pear and Blackberry Almond Cake

A recipe for a pear and blackberry almond cake that is the perfect Fall treat for brunch or dessert.

1 cup plus 1 tsp. sugar, divided
1/2 cup (8 tablespoons) unsalted butter, softened at room temperature
2 eggs
1 cup Greek yogurt
1 tablespoon lemon zest
3/4 tsp. vanilla extract
1/4 tsp. almond extract
1 1/2 cups all-purpose flour
1/2 cup almond meal
1 tsp. ground cinnamon, divided
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 pears, peeled, halved and cored (make sure they are ripe but still firm)
3/4 cups blackberries
1/3 cup sliced almonds
Powdered sugar for serving, if desired

View the full recipe at Floating Kitchen →