Frangipani Yogurt Pear Cake

 cooking spray
4  medium, firm ripe pears, cored, sliced (peeled if desired)
1 teaspoon almond extract
1 cup vanilla yogurt
1/2 cup sugar
1/4 cup honey
4  large eggs, lightly beaten
2 cups flour
1/2 cup finely chopped almonds, toasted
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup slivered or chopped tasted almonds
Preheat oven to 350 degrees.

Spray a 10-cup bundt pan with nonstick cooking spray.

In a small bowl, combine pears and almond extract.

In a large bowl, combine yogurt, sugar, honey, and eggs until blended.

Whisk together flour, 1/2 cup almonds, salt, baking powder and baking soda.

Mix dry ingredients into egg mixture, just until blended.

Sprinkle 1/4 cup almonds in baking pan, spread 1/3 of batter in pan, top with half of pears, then repeat layers, ending with batter.

Bake for 50 minutes to 1 hour. Cool on rack for 10 minutes, turn out and cool completely.

Ease of Preparation: Moderate

Preparation Time: 10 min

Cook Time: 50-60 min

Servings: 16

Recipe By: Trisha Kruse

Nutrition Facts
As prepared, each serving contains 170 calories, 4g total fat, 55mg cholesterol, 320mg sodium, 30g total carbohydrate and 5g protein.