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1
Preheat the oven to 350F.
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2
Melt the butter and sugar in a heavy skillet, about 10 to 12 inches in diameter, over low heat.
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3
Peel and core the pears and cut them into slices about 1/2 inch thick, and place them on top of the butter and sugar.
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4
Cook these over low heat until just tender, then turn the heat up and cook them until lightly caramelized.
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5
Scatter the cranberries and pecans on top and gently mix all the fruit around.
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6
For the cake, cream the butter and sugar in a stand mixer and add the egg yolks and a drop of vanilla.
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7
Mix in half the flour along with the baking powder.
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8
Add the milk and then the other half of the flour.
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9
Mix until smooth.
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10
Beat the egg whites until they form medium peaks.
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11
Working quickly, fold into the cake mix with a large spoon.
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12
Spread the batter over the pears and bake in the preheated oven for 35 to 40 minutes, or until a skewer inserted into the cake comes out clean.
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13
Let the cake cool for 10 minutes before turning it outbut no longer, or the caramelized fruit will stick to the pan.
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14
If this does happen, carefully lever the pears off the pan and lay them on to the cake with their dark, caramelized side upward.
