• Preheat oven to 350 degrees F. (180 C., Gas 4)
• Line 9 or 10 inch cake pan with parchment paper and spray with baking spray.

Dry Ingredients

• Mix all dry ingredients together including Swerve. Set aside.
• Slice pear thinly. I didn't bother to peel.

Wet Ingredients

• Mix eggs on high for about 3 minutes until very well blended.
• While mixer is still running. stream in oil slowly.
• Mix sour cream, vanilla and almond milk together in separate bowl. Stream into mix.
• Add dry mix on low just until mixed. Over-mixing makes cake tough.

Assemble

• Add cake batter to cake pan. Smooth out top with offset spatula.
• Arrange pears on top. Add cranberries in between the pears.
• Bake in lower rack of the oven for about 35 minutes. Cake will be able to bounce when touched. Inside middle should be at 210 degrees F. It will depend if you use a 9 inch pan or ten inch pan.
• Allow to cool completely before removing cake. Use a knife to go around the sides.
• Cake can be kept in refrigerator up to one week, can be frozen.