Cinnamon-Pear Pound Cake

Preheat oven to 350 degrees F. Grease a Bundt pan and dust with flour.

Combine flour, baking powder, baking soda, 1/2 tablespoon cinnamon and kosher salt in a medium bowl. Mix 1/3 cup sugar with remaining 1/2 tablespoon cinnamon and 2 tablespoons flour mixture in a large bowl. Add pears to large bowl and toss gently.

Beat butter in a large bowl at medium speed with electric mixer until creamy. Gradually beat in remaining 2 cups sugar and continue beating until light and fluffy. Add eggs, 1 at a time.

Gradually beat in remaining flour mixture on low speed until blended. Add orange juice and extracts. Beat until smooth.

Spoon 1/3 batter into prepared pan. Smooth over bottom. Top with half of the pears, keeping edges within batter. Spread another layer of batter and top with remaining pears. Top with remaining batter to cover pears.

Bake for 1 hour and 15 minutes, or until cake is golden brown and wooden stick inserted comes out clean. Transfer to a wire rack to cool. Invert onto plate and dust with powdered sugar.