Get ready to transform your kitchen into a cozy autumn paradise with this show-stopping Pear and Cranberry Upside Down Cake! Imagine cutting into a golden, buttery cake that reveals a stunning mosaic of caramelized pears and vibrant cranberries - a dessert so beautiful and delicious, it'll make your taste buds dance with joy. This isn't just another cake; it's a seasonal masterpiece that combines the perfect balance of sweet, tart, and rich flavors that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 3 cups sliced pears
- 1 cup fresh cranberries
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it thoroughly.
- In a medium saucepan, melt the unsalted butter over medium heat. Add brown sugar and stir until it creates a smooth caramel-like mixture.
- Pour the butter and brown sugar mixture into the bottom of the prepared cake pan, spreading it evenly across the surface.
- Arrange the sliced pears in a decorative pattern over the caramel mixture, then sprinkle fresh cranberries evenly between the pear slices.
- In a separate mixing bowl, whisk together all-purpose flour, baking powder, and salt until well combined.
- In another large bowl, cream together granulated sugar and softened butter until light and fluffy, using an electric mixer.
- Add eggs one at a time to the sugar-butter mixture, beating well after each addition. Mix in vanilla extract.
- Gradually fold the dry flour mixture into the wet ingredients, mixing until just combined and smooth.
- Carefully pour the cake batter over the arranged pears and cranberries, spreading it evenly to cover the fruit.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes to allow the caramel to set slightly.
- Place a large serving plate over the cake pan and carefully invert to release the cake, allowing the caramelized fruit to remain on top.
- Let the cake cool completely before serving. Serve at room temperature and optionally garnish with whipped cream or vanilla ice cream.
Tips
- Choose ripe but firm pears for the best texture and flavor. Bosc or Anjou pears work wonderfully in this recipe.
- Make sure to grease your cake pan thoroughly to ensure the caramelized fruit doesn't stick when you invert the cake.
- When arranging pears and cranberries, take your time to create a visually appealing pattern - this will make your cake look professionally made.
- Don't overmix the batter - mix just until the ingredients are combined to keep the cake light and fluffy.
- Let the cake cool for exactly 10 minutes before inverting. This allows the caramel to set slightly, preventing a messy release.
- For an extra touch of decadence, serve warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
- If you want to make this cake ahead of time, it keeps well at room temperature for 1-2 days, covered loosely with foil.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 75mg
