Pear and Cranberry Upside-Down Cake

Published on November 23, 2018

Total Time:

1 hrs 50 mins

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• cooking spray

• ½ cup unsalted butter

• 4 cups white sugar, divided

• 5 medium pears – peeled, cored and sliced

• ½ (12 ounce) package fresh cranberries

• 3 cups all-purpose flour

• 1 ½ teaspoons baking soda

• 1 teaspoon ground cinnamon

• 1 teaspoon salt

• ½ teaspoon ground cloves

• ½ teaspoon ground nutmeg

• 1 cup vanilla soy milk

• ⅔ cup canola oil

• 4 large eggs

• 1 tablespoon vanilla

• 1 cup chopped walnuts

1. Preheat the oven to 325 degrees F (165 degrees C). Cut a rectangle out of waxed paper to fit an 8×12-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.

I Made It

Nutrition Facts (per serving)

466Calories19g Fat71g Carbs5g Protein

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Nutrition FactsServings Per Recipe18Calories466% Daily Value *Total Fat19g25%Saturated Fat5g24%Cholesterol55mg18%Sodium259mg11%Total Carbohydrate71g26%Dietary Fiber3g11%Total Sugars50gProtein5gVitamin C3mg17%Calcium28mg2%Iron2mg9%Potassium150mg3%

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