Upside-Down Pear Cake with Cranberries | PCC Natural Markets

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Upside-Down Pear Cake with Cranberries

Serves: 6 to 8

Your rating: None (8 votes)
Your rating: None (8 votes)

"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


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free


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 Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on December 13, 2008

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