Cranberry Pear Cake Recipe

Name: Cranberry Pear Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup packed brown sugar; 3/4 cup chopped pecans; 1/3 cup chopped dried cranberries; 1 teaspoon apple pie spice; 1/2 cup butter, softened; 1 cup sugar; 3 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup sour cream; 2 cups chopped peeled ripe pears; 1 cup confectioners' sugar; 5 teaspoons 2% milk; 4-1/2 teaspoons butter, melted; 1/4 teaspoon apple pie spice; 1/4 teaspoon vanilla extract

Servings: persons

1 cup packed brown sugar
3/4 cup chopped pecans
1/3 cup chopped dried cranberries
1 teaspoon apple pie spice
1/2 cup butter, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups chopped peeled ripe pears
1 cup confectioners' sugar
5 teaspoons 2% milk
4-1/2 teaspoons butter, melted
1/4 teaspoon apple pie spice
1/4 teaspoon vanilla extract

1
In a small bowl, combine the brown sugar, pecans, cranberries and apple pie spice; set aside.
2
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream just until combined. Fold in pears.
3
Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with half of the pecan mixture; top with remaining batter and pecan mixture.
4
Bake at 350u00b0 for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
5
In a small bowl, whisk the glaze ingredients until smooth; drizzle over cake.

2111

kcal

Calories

138

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup packed brown sugar, 3/4 cup chopped pecans, 1/3 cup chopped dried cranberries, 1 teaspoon apple pie spice, and more.

Yes, Cranberry Pear Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry Pear Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions