Step 1

Preheat the oven to 180°c (170°c fan)

Step 2

Prepare a 20 cm springform tin, if you have a good quality non-stick pan like a USA pan just put a disc of baking paper on the base but if you don’t just line and grease your tin to make it non-stick.

Step 3

Sift the flour and set aside

Step 4

Cream the butter, sugar, vanilla and almond extract if needs to be light and fluffy.

Step 5

Add the eggs in one at a time beating after each addition

Step 6

Add ½ the flour and mix to combine.

Step 7

Add the sour cream and mix to combine.

Step 8

Add in the remainder of the flour and mix to combine

Step 9

Pour the cake mix into the prepared tin and set aside while you make the topping.

Step 10

Cut the pear into small cubes 1 – 2 cm is nice and set aside

Step 11

Add the butter, brown sugar, flour and cinnamon to a food processor bowl or use your fingers to rub the butter in to combine.

Step 12

Add the pear and almonds and mix well to combine

Step 13

Sprinkle the topping on the prepared cake batter and bake for 60 minutes. The time will depend on your oven and the type of tin you’ve chosen. Start checking at around 50 minutes.