Pear-Almond Upside-Down Cake

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1/4 cup blanched almonds

1 tablespoon powdered sugar

2 tablespoons light-colored corn syrup

1 tablespoon butter

1/2 cup packed brown sugar

3 peeled Anjou or Bosc pears, cored and each cut into 8 wedges

1/3 cup dried tart cherries

2/3 cup granulated sugar

1/3 cup butter, softened

2 large eggs

1 cup all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup low-fat buttermilk

1 teaspoon vanilla extract

1/4 teaspoon almond extract

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