Upside-Down Pear Cake with Cranberries
Serves: 6 to 8
"This gorgeous and glistening dessert is deceptively easy to make and truly one of the prettiest presentations I know of for a festive table. As the seasons progress, you may substitute plums, apricots or nectarines for the pears and scatter with seasonal berries as your imagination dictates!" — PCC Chef Lynne Vea
- 12 tablespoons butter, divided Add to list
- 1/2 cup dark brown sugar Add to list
- 2 semi-ripe pears - quartered, cored and sliced Add to list
- 1/4 cup fresh cranberries Add to list
- 1/2 cup milk Add to list
- 1 egg Add to list
- 1 1/2 cups flour Add to list
- 1 teaspoon ground cinnamon Add to list
- 2 teaspoons baking powder Add to list
- 1/2 teaspoon salt Add to list
- 1/2 cup granulated sugar Add to list
- 1/2 teaspoon almond or vanilla extract Add to list
Preheat the oven to 400° F.
In a 9-inch cake pan, spread 4 tablespoons of butter thickly over the surface. Sprinkle with the brown sugar and distribute the pears, curved side down, over the surface. Scatter with the cranberries; set aside.
In a small pan, melt the remaining 8 tablespoons of butter. Remove from the heat and stir in the egg and milk. Beat well.
Mix the flour, cinnamon, baking powder, salt and granulated sugar in a bowl and add the butter mixture. Beat until smooth and stir in the almond or vanilla extract. Pour the batter over the pears and bake for 35 to 40 minutes, or until a toothpick comes out clean. Let the pan cool for 5 minutes then turn out onto a serving plate.
Serve with whipped cream or ice cream.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on December 13, 2008