Tender almond cake dotted with buttery pieces of pear
Preheat oven to 350F. Grease 12 cups bundt pan, or line a 9-inch round pan.
Peel and slice the pears into 1/4" thick cubes.
Melt the butter in a medium-size pan then add the sliced pears.
Gently stir the pears using a rubber spatula for 2-3 minutes. Remove from heat and place the pears over a plate lined with paper towel.
Sift the AP flour, cake flour, and baking powder together, set aside. Mix the milk and extracts together, set aside.
In a bowl of a standing mixer, place the butter, sugar, and almond paste and mix on medium-high for about 3 minutes.
Slowly drizzle in the olive oil, and keep mixing until light and airy, about 3 more minutes. Scrape the bottom and sides of the bowl.
With the mixer on high speed, add the eggs one at a time, waiting for each egg to completely incorporate before adding the next.
Add the flour mixture alternating with the milk mixture in three additions, starting and ending with the flour.
Right after you add the last portion of the flour, turn the mixer off, and using a rubber spatula, fold in any egg/flour residue.
Gently fold in the pears.
Pour the batter into the prepared cake pan, sprinkle with sliced almonds (optional), and bake for 40-50 minutes or until a cake tester comes out clean from the center of the cake.