2020’s Holiday Season will be different for most of us. Scaled back. Way back in our family.
I usually bake in volumes (well more than usual volumes) whilst we enjoy gatherings and gifting with friends and family. Sometimes my holiday baking projects are fancy but most of the time a simple presentation. This pear cranberry upside down cake manages to bridge both stunning and simple. And most importantly, is full of flavor!
What I like about upside down cakes is they are perfect for any time of day, for a brunch or dinner dessert, whenever the sweet tooth beckons.
Alice Waters’ version calls for separating the eggs and whipping the whites to fold into the batter. Yes, this will result in a lighter cake. But if David Lebovitz, who was pastry chef at Chez Panisse for years, has a cranberry upside down cake version that eliminates that step, I am going to jump on the ease of adding whole eggs and appreciate achieving a light crumb from beating the butter and sugar until very light and fluffy (plus a dose of baking powder).
Many prepare upside down cakes in a 9 or 10-inch cast iron skillet. Sure I have one, but I find it easier to maneuver the lighter pans, even if it means one more pan to wash. If you are a big cast iron fan, you’ll likely already know what to do, but just in case, Lebovitz’ version has excellent instructions.
A few advance tips:
- Line the baking pan with parchment to help ensure the cake comes out with the topping where it belongs – on the cake and not stuck to the pan.
- Adding 1 teaspoon of light corn syrup to the topping helps prevent it from “seizing” (turning hard and brittle) and making for easier distribution atop the fruit.
- Always have the butter, eggs and mile at room temperature before preparing the cake batter. Ideally the butter is squishy-soft, but not melty, to achieve fluffi-liciousness when creamed with the sugar.
- Don’t skimp on the cranberries. Scatter them liberally to fill in any open spots between the pear wedges. This cake is pretty sweet, so the tartness of the cranberries is important for balancing the sugar in the topping.
Pear Cranberry Upside Down Cake
Ingredients
For the topping:
- 4 tablespoons unsalted butter
- 3/4 cup light brown sugar packed
- 1 pear ripe but firm
- 1.2 - 3/4 cup whole cranberries fresh or frozen
For the cake batter:
- 1/2 cup unsalted butter room temperature/squishy-soft
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup whole milk room temperature
Instructions
- Position an oven rack to the lower third of the oven and preheat the oven to 350°F. Lightly butter the sides of a 9-inch round cake pan (at least 2-inches deep) and dust with flour. Line the bottom oof the cake pan with parchment paper cut to fit flat.
For the topping:
- Melt the butter and brown sugar in a medium saucepan over medium heat, stirring frequently until the mixture begins to bubble. Remove from heat to cool slightly.
- Meanwhile, cut the pear lengthwise into quarters and remove the core and stem. Slice into quarter-inch wedges. Arrange the pears and cranberries in a single layer in the bottom of the cake pan, atop the parchment paper. Pour the cooled butter-sugar mix over the fruit and spread it out as evenly as you can. It might mean using a small offset spatula, or your fingers, to spread; especially if the mixture has firmed up. Set aside whilst you prepare the cake batter.
For the cake:
- In a small bowl combine the flour, baking powder and sea salt. Whisk to combine well. Set aside.
- in a 3-quart sized mixing bowl, use an electric mixer on medium-high speed to beat the 1/2 cup of softened butter and granulated sugar until they are very light and fluffy. This will take 3 - 5 minutes with a hand mixer. Scrape the sides of the bowl frequently throughout the mixing.
- Reduce the electric mixer to medium speed and add the eggs, one at a time, mixing well between each. Add the vanilla extract and continue mixing until well blended.
- On low speed add half of the flour mixture, then all of the milk, and finally the rest of the flour mixture. Take care to avoid over mixing. You can finish the mixing by hand with a spatula to make sure the flour is barely incorporated into the batter.
- Spread the batter evenly over the fruit. Bake for about 45 minutes. Test for doneness with a toothpick inserted into the center of the cake. It should come out clean, with maybe a crumb or two clinging on. The cake will also have pulled away slightly from the edges of the pan.
- Remove from the oven and cool on a wire rack for 10 minutes. Run a small knife around the edge of the pan. Place the serving plate over the cake pan and quickly flip it over so the bottom of the cake and all the caramelized fruit is on top. Carefully remove the parchment paper and reposition any fruit that may not have made it out of the pan and on to the cake.Note: Please carefully test the heat of the cake pan before picking it up and inverting it onto the serving plate. If too hot for comfort, use a kitchen towel or potholders to protect your hands.
- Serve warm if possible, and preferably on the same day it's baked. A dollop of softly whipped heavy cream or creme fraiche is a great accompaniment, but the cake is delicious on its own.
