Thursday, November 15, 2012

Pear Cranberry Upside-Down Cake


We all know that Thanksgiving desserts are all about pie. However, if you want to add a different touch to your dessert table, you can't go wrong with this stunning  Pear Cranberry Upside-Down Cake.  The cake is sweet and moist, spiced with cinnamon and ginger, studded with tart cranberries, and topped with brown sugar glazed pears . I'll take a piece of this with my pumpkin pie, please.  This cake can be served warm, with a dollop of whipped cream,  ice cream. or just eat it plain.  This would also be good for breakfast. What is your favorite Thanksgiving dessert, besides pie?


If you have never made an upside-down cake, they come together easily. First you combine brown sugar, dark run or cranberry juice, and melted butter in the bottom of a sprayed 9 or 10 inch cake  pan. I used cranberry juice in place of the rum, because we were out of rum!  Horrors! I'm going buy more today;)  Arrange the pear slices and half of the cranberries on top of the brown sugar layer in the cake pan. Then you make your cake batter, adding the remaining cranberries, and pour over the pears in the pan. Pop in the oven, and bake for 50-55 minutes.  Remove from oven, and cool in pan 10 minutes only. Run a knife along the edges of the cake  and invert  onto a serving plate to cool. Enjoy!




Pear Cranberry Upside- Down Cake Adapted from Allrecipes
Ingredients
  • 1/2 cup brown sugar
  • 1/4 cup melted butter
  • 3 tablespoons dark rum or cranberry juice
  • 1 1/2  cup all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 3 pears, ripe, but firm, peeled, cored and thinly sliced
  • 1 cup cranberries, divided
  • 1/2 cup butter
  • 1 cup white sugar
  • 2 medium eggs
  • 1/2 cup milk
Directions
  1. Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder, and spices together in a small bowl; set aside. Butter or spray a 9” cake pan.
  2. Stir the brown sugar, 1/4 cup melted butter, and dark rum or cranberry juice in a 9-inch cake pan until the sugar has dissolved. Arrange the pear slices and 1/2 cup cranberries. in the pan.  Set aside
  3. . Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Beat in the first egg until incorporated, and then beat in the second egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated Stir in the remaining cranberries. Gently pour the batter over the pears.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is golden brown, about 50-55 minutes. Cool in the pan for 10 minutes before running a knife along the edges and inverting onto a serving plate to cool.  Can be served warm or cool with whipped cream or a scoop of ice cream.

 


22 comments:

  1. Sounds amazing and the look of it is absolutely stunning. I have a bunch of pears on hand, and I think I'll give it a try. Fantastic!

    ReplyDelete
  2. Kate,
    If you make this cake, let me know how it turns out.

    ReplyDelete
  3. This looks gorgeous! What an addition to any holiday table.....!

    ReplyDelete
    Replies
    1. Thank you Debbie! This cake is a great addition to a Thanksgiving dessert table.

      Delete
  4. How utterly perfect my friend I love the twist on traditional desserts!

    Cheers
    Choc Chip Uru

    ReplyDelete
    Replies
    1. Uru,
      This cake is so good with the pears and cranberries!

      Delete
  5. You have truly Gone Gourmet Wow simply beautiful!

    ReplyDelete
    Replies
    1. Claudia,
      this cake is so easy to make, yet stunning in presentation, and tastes so good.

      Delete
  6. this does look like a wonderful cake and love that it uses cranberries

    ReplyDelete
    Replies
    1. the pears make this cake so festive!

      Delete
    2. and cranberries! It's too early to type.

      Delete
  7. Just beautiful, Becky! I'd pick a slice of this over pumpkin pie for sure!!!! Have a lovely weekend! xo

    ReplyDelete
    Replies
    1. Lizzy,
      Thank you! I might have a little slice of each.

      Sorry for your losses.

      Delete
  8. Becky, This cake is truly delightful...the seasonal use of cranberries and pears is timely and a scrumptious alternative to pie. You had me at served warm with a dollop of whipped cream. May you & yours have a blessed Thanksgiving!

    ReplyDelete
    Replies
    1. Brooks,
      this cake is lovely and a great addition to your Thanksgiving table.

      Happy Thanksgiving to you and your family.

      Delete
  9. this looks SO delicious - bookmarked for my Thanksgiving table - thanks!!
    Mary x

    ReplyDelete
    Replies
    1. Mary,
      This cake is so delicious with all of the fruit flavors and moist cake.

      Delete
  10. I'm not much of a pie person most of the time, so this cake is right up my alley! I hope your family has a fabulous Thanksgiving, friend!

    ReplyDelete
    Replies
    1. Who doesn't love cake, and I would probably have a piece of pie and cake:)
      Happy Thanksgiving to you and your family.

      Delete
  11. I'd like to invite you to join me at the Clever Chicks Blog Hop this week! http://www.the-chicken-chick.com/2012/11/clever-chicks-blog-hop-8-turkey.html

    I hope to see you there!
    Cheers!
    Kathy Shea Mormino
    The Chicken Chick

    ReplyDelete
  12. Becky this looks so so good! Thanks for being a part of the YBR, have a great week! :)

    ReplyDelete

Print friendly