One of our favorite fall and winter fruit combinations is pears and cranberries. This cake speaks of the seasons and is welcomed on a dessert table for brunch, coffee or teatime, and dinner.
I enjoy its simplicity but use your imagination on how to serve it according to the situation. A simple dusting of confectioner’s sugar or a dollop of softly whipped cream will go nicely. Or sliced as-is doesn’t compromise on visual appeal!
Choose either d’Anjou or Bosc pears if available, as they will hold up during the hour or so of baking, retaining both shape and some texture when fully baked. In comparison, a Bartlett pear could turn very soft and mushy.
I usually load up on fresh cranberries as soon as I see them in stores. I keep a bag out for immediate uses and toss the rest in the freezer. So, cranberries are usually available at our house. If you don’t happen to have this small quantity at hand, substitute with raspberries or other fruit. Using frozen is just fine too.
The original recipe that inspired my version baked the cake in a 9-inch cast iron skillet, for a rustic presentation. And it featured pears, with no secondary fruit. All to say, don’t fret, just give it a try.
A note about springform pans: I like the convenience of using a springform pan when it comes to removing the cake out of the pan. The “spring-y” sides literally expand to release the cake, ready to serve on the base or transfer easily to a platter. This eliminates the need to flip the cake out of the pan if you wish to present it on a platter for serving. If presentation isn’t a priority, certainly use a 9-inch round standard cake pan to bake and simply cut the slices out of the pan to serve.
Pear Cranberry Cake
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/3 cup whole milk or half and half room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 large pear, d'Anjou or Bosc core and stem removed, and cut lengthwise into 12 wedges
- 1/4 cup whole cranberries fresh or frozen
- 1/4 cup sliced almonds
Instructions
- Position an oven rack in the center position. Preheat oven to 350° F. Generously butter the sides and bottom of a 9-inch springform pan.
- In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl using an electric mixer (or use a stand mixer), cream the softened butter and sugar on medium speed until light and fluffy, 3 - 4 minutes. Scrape the sides of the bowl as needed. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extracts and beat to incorporate.
- On low speed, add about one-third of the flour mixture to the butter mixture until barely incorporated, then half of the milk. Repeat with another one-third of the flour, the remaining milk, and finally the remaining flour; mixing until just combined after each addition. Do not over mix.
- Transfer the batter into the prepared pan, smoothing the top to an even level. Arrange the pear slices in a decorative fashion, then distribute the cranberries.
- Bake until lightly browned, about 30 minutes. Remove from the oven and quickly sprinkle with sliced almonds, then continue baking for another 30 minutes, or until a wooden pick inserted in the center comes out clean.
- Let cool in the pan for about 10 minutes, remove the sides of the springform, and continue to cool slightly. The cake may be served warm or at room temperature. Add a dusting of confectioner's sugar or softly whipped cream to serve.
