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Pear-Cranberry Upside-Down Cake
Recipe Summary
Yield: Makes one 10-inch cake
Ingredients
Ingredient Checklist
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
Spice Ice Cream
Gallery
Pear-Cranberry Upside-Down Cake
Recipe Summary
Yield: Makes one 10-inch cake
Gallery
Pear-Cranberry Upside-Down Cake
Pear-Cranberry Upside-Down Cake
Pear-Cranberry Upside-Down Cake
Recipe Summary
Yield: Makes one 10-inch cake
Recipe Summary
Yield: Makes one 10-inch cake
Yield: Makes one 10-inch cake
Makes one 10-inch cake
Ingredients
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
- Spice Ice Cream
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 edges and invert onto a serving platter. Serve with spice ice cream.
Reviews (5)
Add Rating & Review
90 Ratings
5 star values:
5
4 star values:
12
3 star values:
40
2 star values:
23
1 star values:
10
Reviews (5)
Add Rating & Review
90 Ratings
5 star values:
5
4 star values:
12
3 star values:
40
2 star values:
23
1 star values:
10
Add Rating & Review
90 Ratings
5 star values:
5
4 star values:
12
3 star values:
40
2 star values:
23
1 star values:
10
90 Ratings
5 star values:
5
4 star values:
12
3 star values:
40
2 star values:
23
1 star values:
10
90 Ratings
5 star values:
5
4 star values:
12
3 star values:
40
2 star values:
23
1 star values:
10
- 5 star values:
- 5
- 4 star values:
- 12
- 3 star values:
- 40
- 2 star values:
- 23
- 1 star values:
- 10
Martha Stewart Member
Rating: Unrated
11/20/2008
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.
Martha Stewart Member
Rating: Unrated
11/11/2008
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.
Martha Stewart Member
Rating: Unrated
11/05/2008
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..
Martha Stewart Member
Rating: Unrated
11/20/2008
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.
Rating: Unrated
Rating: Unrated
11/11/2008
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.
Rating: Unrated
11/05/2008
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..
All Reviews for Pear-Cranberry Upside-Down Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pear-Cranberry Upside-Down Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
