Fall Harvest Cake

Ingredients

• 1 cup (200 g) granulated sugar
• 1 lemon
• 1 medium pear or apple
• 1½ cups (204 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• ½ cup (50 g) almond or hazelnut flour
• 3 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• ¾ cup (170 g) thick plain whole-milk Greek yogurt, at room temperature
• 1 teaspoon pure vanilla extract
• ¼ teaspoon pure almond extract
• ¾ cup (180 ml) extra-virgin olive oil
• 1 cup (about 150 g) moist, plump dried fruit, cut into small pieces if needed
• About 1 cup (170 g) seedless grapes, stemmed and left whole or halved
• About ¼ cup (30 g) sliced almonds, chopped pistachios, walnuts, or pecans
• About ½ cup (160 g) lemon or orange marmalade or apricot jam, for glazing (optional)

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Coat a 9-inch square baking pan with at least 2-inch-high sides with baker’s spray. Line the bottom and two opposite sides with parchment, leaving an overhang.
2. Put the sugar in a large bowl. Finely grate the lemon zest over it, then rub the zest into the sugar with your fingertips until the mixture is moist and fragrant. Reserve the lemon for juicing.
3. If the dried fruit is firm, cover it with very hot water for 5 minutes, then drain and pat thoroughly dry. Cut large pieces into small bits.
4. Whisk the all-purpose flour, baking powder, and salt together in a medium bowl, then whisk in the almond or hazelnut flour.
5. Whisk the eggs and egg yolk into the lemon sugar until pale and slightly thickened. Whisk in the yogurt, vanilla, and almond extract. Slowly stream in the olive oil while whisking until glossy and emulsified.
6. Fold the dry ingredients into the wet mixture just until combined, then fold in the dried fruit. Scrape the batter into the prepared pan and smooth the top.
7. Core the pear or apple and cut it into thin slices. Arrange the slices decoratively over the batter, then scatter the grapes and nuts across the surface.
8. Bake for 50 to 60 minutes, until the cake is deeply golden, the fruit is tender, and a tester inserted in the center comes out clean. Tent loosely with foil if the nuts brown too quickly.
9. If glazing, warm the marmalade or jam with 1 to 2 teaspoons lemon juice until fluid, then brush it over the hot cake and fruit.
10. Cool in the pan for 20 minutes, then lift out with the parchment and transfer to a rack. Cool before cutting into 9 to 12 squares.