Pear and Cranberry Upside-Down Cake
Pear and cranberry upside-down cake. Serve with vanilla ice cream.
- Serves: 1 person
- cooking spray
- ½cup unsalted butter
- 4cups white sugar, divided
- 5medium pears - peeled, cored and sliced
- ½(12 ounce) package fresh cranberries
- 3cups all-purpose flour
- 1½ teaspoons baking soda
- 1teaspoon ground cinnamon
- 1teaspoon salt
- ½teaspoon ground cloves
- ½teaspoon ground nutmeg
- 1cup vanilla soy milk
- ⅔cup canola oil
- 4large eggs
- 1tablespoon vanilla
- 1cup chopped walnuts
Step 1Preheat the oven to 325 degrees F (165 degrees C). Cut a rectangle out of waxed paper to fit an 8x12-inch cake pan. Spray the pan with cooking spray, then place waxed paper liner over the bottom.
Step 2Melt butter in a large skillet. Add 2 cups sugar and cook until sugar has dissolved and mixture is bubbling, about 3 minutes. Add pear slices; reduce heat to low and cook for 5 minutes. Turn off heat and add cranberries.
Step 3Whisk flour, baking soda, cinnamon, salt, cloves, and nutmeg together in a bowl.
Step 4Combine remaining 2 cups sugar, milk, oil, eggs, and vanilla in another bowl using a hand mixer until cake batter is smooth. Gradually mix in dry ingredients until well combined. Fold in walnuts.
Step 5Pour pear-cranberry mixture into the prepared cake pan. Use a spatula to spread cake batter evenly on top of fruit.
Step 6Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and cool on a wire rack for 10 minutes.
Step 7Place a platter on top of the cake pan and carefully flip the pan and platter over, allowing the cake to settle on the platter. Lift cake pan off and serve.