Lay grapes and pear slices on a parchment-lined baking sheet; drizzle with olive oil. Bake at 450° for 20 to 25 minutes or until tender. Cool completely. Reduce oven temperature to 350°.

Melt 6 Tbsp. butter; add the almonds, brown sugar, and cinnamon. Pour over the grape mixture; set aside.

In a mixing bowl, add the melted butter, egg, milk, sugar, and vanilla and almond extracts. Mix well. Then add the flour and baking powder; stir.

Spoon the cake batter onto a greased (or parchment-lined) cookie sheet or jelly roll pan. The dough will be thin and thick. Spread smoothly to the edges.

Place the pears and grapes evenly on the dough; pour the juices over the top.

Mix the 2 Tbsp. of cinnamon and sugar together. Sprinkle evenly over the cake.

Bake at 350 for about 25 minutes. You’ll know it’s done when it’s bubbly and slightly browned along the sides. Don’t over bake!

Optional: When the cake is slightly cooled, pour a drizzle (powdered sugar mixed with a tiny bit of milk) over the cake and sprinkle with chopped nuts (optional).