Spiced Pear and Almond Cake with Cardamom

Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.

In a medium bowl, whisk together flour, baking powder, salt, and cardamom.

In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract and almond extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

In a small bowl, toss the sliced pears with lemon juice and cinnamon.

Pour half of the batter into the prepared pan. Arrange half of the spiced pear slices over the batter, followed by half of the sliced almonds.

Pour the remaining batter over the pears and almonds. Arrange the remaining pear slices on top, followed by the remaining almonds.

Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before releasing it from the springform pan. Transfer to a wire rack to cool completely.

Dust with powdered sugar before serving, if desired.