Here's a nice cake for the holiday season. Easy to make and the combination of fruit and nuts make it a tasty treat!
Pear Cranberry Upside Down Cake
1 tablespoon butter
1/4 cup unsalted butter
3/4 cup packed light brown sugar
1 pear, peeled, cored, and cut in 8 wedges
3/4 cup fresh or frozen cranberries (do not thaw if frozen)
1/2 cup pistachios, toasted and skinned
Rub the bottom and sides of an 8-inch round cake pan with
the 1 tablespoon butter.
Melt butter the butter in a small pot. Add the brown sugar
and stir until the sugar is dissolved then pour it into the prepared cake pan.
Place the pear wedges in the pan nicely then sprinkle the
pistachios and cranberries in the pan. Set this aside.
½ cup butter
½ cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon fresh nutmeg
1/4 teaspoon salt
1/2 cup milk
¼ cup sour cream
Preheat oven to 350 degrees with rack in center.
Cream the ½
cup of butter and 1/2 cup sugar with
a mixer until light and fluffy. Add the eggs
and
vanilla and beat until well combined.
Whisk together the flour, baking powder, cinnamon, nutmeg and
salt in another bowl.
Add the flour mixture, milk and sour cream to the sugar
butter mixture and mix just until it all comes together.
Pour the batter over the fruit and spread it carefully to
the sides. Place in the oven and bake until a toothpick inserted in the center
comes out clean, about 45 minutes. Let cool on a wire rack for 20 minutes. Run
a knife around edge of cake; invert onto a rimmed platter.
Happy Holidays!!
