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Pear and Cranberry Upside-Down Cake
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Upside-down cake with sweet pears and tart cranberries topping.
Ingredients:
  • cooking spray
  • 0.5 cup unsalted butter
  • 4 cups white sugar, divided
  • 5 medium pears - peeled, cored and sliced
  • 0.5 (12 ounce) package fresh cranberries
  • 3 cups all-purpose flour
  • 1.5 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon ground nutmeg
  • 1 cup vanilla soy milk
  • 0.66666668653488 cup canola oil
  • 4 large eggs
  • 1 tablespoon vanilla
  • 1 cup chopped walnuts
Instructions:
  • Preheat the oven to 325 degrees F (165 degrees C). Line the bottom of an 8x12-inch cake pan with a rectangle of waxed paper after greasing the pan with cooking spray.
  • In a large skillet, melt butter until sizzling. Stir in 2 cups of sugar and cook until it dissolves and bubbles, about 3 minutes. Add pear slices and simmer on low heat for 5 minutes. Remove from heat and gently mix in cranberries.
  • Combine flour, baking soda, cinnamon, salt, cloves, and nutmeg in a bowl and whisk until well blended.
  • In a separate bowl, use a hand mixer to blend together 2 cups of sugar, milk, oil, eggs, and vanilla until the cake batter is smooth. Slowly incorporate the dry ingredients until fully blended. Gently fold in the walnuts.
  • Spread the pear-cranberry mixture in the cake pan, then use a spatula to evenly spread the cake batter on top.
  • Bake in the preheated oven for around 70 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes after removing from the oven.
  • Invert the cake pan onto a serving platter, then carefully lift off the pan and serve the cake.

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