This cake is deliciously moist and packed full of fruity goodness. Blueberries, pears and almonds grace this cake batter before being baked to perfection. It's the perfect summer dessert to enjoy all year round. You can also use this recipe to make muffins or cupcakes, simply adjust the baking time accordingly.
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. - 11 Oct 2010 (Review from Allrecipes US | Canada)
Just made this last night and it's great! The cake is a nice moist cake with bits of pears, blueberries and almonds. I was worried the almond extract would be too strong but it mellows ut quite nice. Doesn't need the whipped cream but is nice to add a little more flair after for serving! Thanks for a new taste! - 23 Jan 2010 (Review from Allrecipes US | Canada)
excellent, very moist - 18 Aug 2010 (Review from Allrecipes US | Canada)