Pear Cranberry Cake

Adapted from Bake from Scratch

1 cup unsalted butter softened
1 cup granulated sugar
3 large eggs room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup whole milk or half and half room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large pear, d'Anjou or Bosc core and stem removed, and cut lengthwise into 12 wedges
1/4 cup whole cranberries fresh or frozen
1/4 cup sliced almonds

Position an oven rack in the center position. Preheat oven to 350° F. Generously butter the sides and bottom of a 9-inch springform pan.
In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl using an electric mixer (or use a stand mixer), cream the softened butter and sugar on medium speed until light and fluffy, 3 - 4 minutes. Scrape the sides of the bowl as needed. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extracts and beat to incorporate.
On low speed, add about one-third of the flour mixture to the butter mixture until barely incorporated, then half of the milk. Repeat with another one-third of the flour, the remaining milk, and finally the remaining flour; mixing until just combined after each addition. Do not over mix.
Transfer the batter into the prepared pan, smoothing the top to an even level. Arrange the pear slices in a decorative fashion, then distribute the cranberries.
Bake until lightly browned, about 30 minutes. Remove from the oven and quickly sprinkle with sliced almonds, then continue baking for another 30 minutes, or until a wooden pick inserted in the center comes out clean.
Let cool in the pan for about 10 minutes, remove the sides of the springform, and continue to cool slightly. The cake may be served warm or at room temperature. Add a dusting of confectioner's sugar or softly whipped cream to serve.