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Pear-Cranberry Upside-Down Cake

Serve a scoop of spice ice cream alongside this upside-down cake for a delicious fall dessert.

Pear-Cranberry Upside-Down Cake

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Reviews (5)

  • krisx2 20 Nov, 2008

    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.

  • nolegatormom 11 Nov, 2008

    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.

  • goodiemaker 5 Nov, 2008

    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..

  • goodiemaker 5 Nov, 2008

    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..

  • goodiemaker 5 Nov, 2008

    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..

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