Pear Cranberry Cake Recipe

Name: Pear Cranberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon ground allspice; 1/2 teaspoon grated nutmeg; 1 3/4 cups sugar; 1 1/4 cups vegetable oil; 4 large eggs; 1 tablespoon pure vanilla extract; 3 Bosc pears (1 1/2 pounds), cut into 3/4-inch pieces; 1 cup cranberries (thawed if frozen); 1 cup heavy cream; 1/2 cup packed light brown sugar; 1 tablespoon light corn syrup; 1 teaspoon pure vanilla extract; 2 (3-inch-long) cinnamon sticks; Equipment: a 10-by 4-inch angel food cake pan or a 15- cup Bundt pan

Servings: persons

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon grated nutmeg
1 3/4 cups sugar
1 1/4 cups vegetable oil
4 large eggs
1 tablespoon pure vanilla extract
3 Bosc pears (1 1/2 pounds), cut into 3/4-inch pieces
1 cup cranberries (thawed if frozen)
1 cup heavy cream
1/2 cup packed light brown sugar
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
2 (3-inch-long) cinnamon sticks
Equipment: a 10-by 4-inch angel food cake pan or a 15- cup Bundt pan

1
Preheat oven to 350u00b0F with rack in middle. Butter cake pan.
2
Whisk together flour, baking powder, salt, and spices.
3
Beat together sugar, oil, eggs, and vanilla with an electric mixer until combined well.
4
At low speed, mix in pears and cranberries, then mix in flour mixture until incorporated.
5
Spoon batter into pan.
6
Bake until a wooden pick inserted into center of cake comes out clean, 1 1/4 to 1 1/2 hours.
7
Cool in pan 30 minutes, then turn out onto a rack and cool completely.
8
Bring cream, brown sugar, corn syrup, vanilla, cinnamon sticks, and a pinch of salt to a boil in a small heavy saucepan, stirring occasionally, then simmer until slightly thickened, about 10 minutes.
9
Cool glaze 5 minutes. Discard cinnamon sticks, then pour glaze over cake, letting some drip down sides.

1930

kcal

Calories

108

Fat

230

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 1 teaspoon cinnamon, and more.

Yes, Pear Cranberry 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.

Pear Cranberry Cake

How did you like this recipe?

Frequently Asked Questions