Columbia River Pear Cranberry Upside-Down Cake

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Recipes

Columbia River Pear Cranberry Upside-Down Cake
Serving Size:8|Prep Time:15minutes|Cook Time:45minutes
Columbia River Pear Cranberry Upside-Down Cake

Ingredients

Topping
  • 1 cup pear peeled and diced
  • 1 1/2 cups fresh or frozen whole cranberries
  • 1 tablespoon unsalted butter melted
  • 1/4 cup sugar
  • 1 tablespoon honey optional
Cake
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 cup sugar
  • 1 cup applesauce unsweetened
  • 8 tablespoons unsalted butter melted
  • 2 large eggs
  • 1 teaspoon vanilla extract

Directions

Print Recipe
  1. Add the diced pear, cranberries, butter, sugar and honey (if using) to a bowl, toss to combine, then arrange in the bottom of a greased, round 9-inch pan.
  2. Preheat oven to 350°F
  3. Stir together the cake ingredients, mixing until just combined and smooth. Do not overmix.
  4. Pour cake batter over the fruit.
  5. Place the pan on the center shelf in the oven. Bake the cake for 35 to 45 minutes, until the center feels firm when pressed and the tip of a knife, when inserted, comes away clean.
  6. Remove the cake from the oven. Allow to cool for 5 minutes. Run the tip of a knife between the cake rim and the cake to release the cake from the sides of the baking dish. Place the platter on top of the cake pan. Holding the plate tight to the pan, flip the entire assembly upside down. Allow the cake to shift down out of the pan momentarily then gently remove the pan from the cake.

Chef's Narrative

Tart cranberries and sweet pears are a wonderful complement to this simple butter cake. A creative way to shift traditional fall flavors from sides to the finale.

Recipe Substitutions

Gluten-Free Option: Replace all-purpose wheat flour with your favorite all-purpose GF blend. Currants, gooseberries, blackberries for the cranberries. Apple, Asian pear, quince for the pear.
Nutrition Facts:
Total Calories Per Serving: 250, Total Fat: 10g, Saturated: 6g, Trans Fat: 0g, Sodium: 100mg, Potassium: 39mg, Carbohydrate: 36g, Dietary Fiber: 1g, Protein: 5g
Allergens:
Milk, eggs, wheat

Directions

Print Recipe
  1. Add the diced pear, cranberries, butter, sugar and honey (if using) to a bowl, toss to combine, then arrange in the bottom of a greased, round 9-inch pan.
  2. Preheat oven to 350°F
  3. Stir together the cake ingredients, mixing until just combined and smooth. Do not overmix.
  4. Pour cake batter over the fruit.
  5. Place the pan on the center shelf in the oven. Bake the cake for 35 to 45 minutes, until the center feels firm when pressed and the tip of a knife, when inserted, comes away clean.
  6. Remove the cake from the oven. Allow to cool for 5 minutes. Run the tip of a knife between the cake rim and the cake to release the cake from the sides of the baking dish. Place the platter on top of the cake pan. Holding the plate tight to the pan, flip the entire assembly upside down. Allow the cake to shift down out of the pan momentarily then gently remove the pan from the cake.

Chef's Narrative

Tart cranberries and sweet pears are a wonderful complement to this simple butter cake. A creative way to shift traditional fall flavors from sides to the finale.

Recipe Substitutions

Gluten-Free Option: Replace all-purpose wheat flour with your favorite all-purpose GF blend. Currants, gooseberries, blackberries for the cranberries. Apple, Asian pear, quince for the pear.
Nutrition Facts:
Total Calories Per Serving: 250, Total Fat: 10g, Saturated: 6g, Trans Fat: 0g, Sodium: 100mg, Potassium: 39mg, Carbohydrate: 36g, Dietary Fiber: 1g, Protein: 5g
Allergens:
Milk, eggs, wheat

Ingredients

Topping
  • 1 cup pear peeled and diced
  • 1 1/2 cups fresh or frozen whole cranberries
  • 1 tablespoon unsalted butter melted
  • 1/4 cup sugar
  • 1 tablespoon honey optional
Cake
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 cup sugar
  • 1 cup applesauce unsweetened
  • 8 tablespoons unsalted butter melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
 

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