Pear and Cranberry Upside-Down Cake
Description
Sliced pears and tart fresh cranberries make a deliciously sweet topping for this easy upside-down cake.
Ingredients
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cooking spray
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1/2 cup unsalted butter
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4 cups white sugar, divided
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5 medium pears - peeled, cored and sliced
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1/2 (12 ounce) package fresh cranberries
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3 cups all-purpose flour
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1 1/2 teaspoons baking soda
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1 teaspoon ground cinnamon
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1 teaspoon salt
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1/2 teaspoon ground cloves
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1/2 teaspoon ground nutmeg
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1 cup vanilla soy milk
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2/3 cup canola oil
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4 large eggs
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1 tablespoon vanilla
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1 cup chopped walnuts
Directions
1
Preheat 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.
2
Melt 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.
3
Whisk flour, baking soda, cinnamon, salt, cloves, and nutmeg together in a bowl.
4
Combine 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.
5
Pour pear-cranberry mixture into the prepared cake pan. Use a spatula to spread cake batter evenly on top of fruit.
6
Bake 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.
7
Place 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.