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Pear and Blueberry Cake
October 11, 2010

Very nice. Because it's baked in a springform pan, it's a very attractive coffee cake. The cinnamon is quite pronounced, but it's perfect for a cake of this type. I didn't use the almonds or the almond flavoring, prefering a simple teaspoon of vanilla so as to get the pure, buttery flavor of the cake. The cake is moist and delicious but I found that the pears didn't contribute much in the way of flavor, so that when I came across a blueberry I found I wanted more of them. Therefore, if I was to make this again, unless there's some real flavorful pear I'm unaware of, I'd skip the pears altogether. I'd maybe substitute apples with the blueberries instead or maybe just use blueberries, but a lot more of them.

  1. 14 Ratings

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