Pear-Cranberry Upside-Down Cake
We Also Love
1 of 4
- Comments()
Add to Shopping List
Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1 3/4 cups firmly packed light-brown sugar
- 3 firm but ripe pears, such as Anjou
- Juice of 1 lemon
- 1 cup cranberries
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 3 large eggs
- 1 cup milk, room temperature
Directions
- Preheat oven to 350 degrees. Combine 6 tablespoons butter and 3/4 cup brown sugar in a medium skillet, and cook over medium-high heat, stirring constantly, until melted and thoroughly combined, about 6 minutes. Pour into a 10-by-2-inch professional round cake pan.
- Peel pears, core, and slice into 1/2-inch-thick wedges. Coat with lemon juice, and arrange on top of brown-sugar mixture in a spiral pattern around edge of pan. Fan out slices in center. Sprinkle 1/2 cup cranberries over pears, and set aside.
- Sift flour, baking powder, salt, cinnamon, and ginger together in a medium bowl, and set aside. Combine remaining 6 tablespoons of butter with remaining cup brown sugar in the bowl of an electric mixer, and beat until well combined. Add eggs one at a time, beating after each addition. Add milk alternately with flour mixture, beginning and ending with four; beat until smooth. Stir in remaining 1/2 cup cranberries; pour over fruit in pan. Bake until a tester inserted in the center of cake comes out clean, about 40 minutes.
- Transfer to a wire rack to cool for 15 minutes. Run a knife around eggs and invert onto a serving platter. Serve with spice ice cream.
Recipe Reviews
More from Food
New From Our Blogs
-
cocktail o'clock: lemon basil gin and tonic
Everyday Food Blog, May 25, 2012 -
today's recipe: greek chicken cutlets
Everyday Food Blog, May 25, 2012 -
find your memorial day menu on pinterest
Everyday Food Blog, May 25, 2012 -
today's recipe: Spaghetti with Tuna, Lemon, and Breadcrumbs
Everyday Food Blog, May 24, 2012 -
today's recipe: Asian Steak Salad with Cucumber and Napa Cabbage
Everyday Food Blog, May 23, 2012
I made this tonight and it was very good. All the fruit, brown sugar and butter in the bottom of the pan form a nice carmelized topping on the cake after you turn it right side up. I made it with apples instead of pears and it was still great. The cranberries turn out very soft and sweet. I don't plan on freezing this cake but I don't know how it would do with the carmelized topping - it may get too mushy when thawed.
While I have not made this particular recipe, I have frozen similar dishes with great success. Pear cobblers freeze well as do apple pies, so I would go for it. I would be sure to turn it out of the pan first or you might have to rewarm it to prevent the "topping" from sticking to the bottom of the pan.
This sounds delicious! But I am wondering how it would do frozen? Do you think the pears would get too mushy?.....With working and preparing for holidays I wanted to get the pumpkin, and apple pies done and frozen and I came upon this recipe..
This sounds delicious! But I am wondering how it would do frozen? Do you think the pears would get too mushy?.....With working and preparing for holidays I wanted to get the pumpkin, and apple pies done and frozen and I came upon this recipe..
This sounds delicious! But I am wondering how it would do frozen? Do you think the pears would get too mushy?.....With working and preparing for holidays I wanted to get the pumpkin, and apple pies done and frozen and I came upon this recipe..