Cranberry Pear Upside Down Cake Recipe
I have only one word to describe this Cranberry Pear Upside Down Cake recipe : Superlicious! The marriage of the amazing flavors of Fruits with other ingredients is the secret to this Cranberry Pear Upside Down Cake. This Cranberry Pear Upside Down Cake is never going to fail as a Dessert. In case you try out this Cranberry Pear Upside Down Cake, make it a point to get back with your feedback and comments .
Ingredients
1/2 cup packed light brown sugar
1 tablespoon unsalted butter or magarine, melted
1 tablespoon lemon juice
1 can(1 pound) pear halves in juice
1 cup fresh or frozen cranberries (4 ounces)
1 1/2 cups all-purpose flour
1/2 cup rye or all-purpose flour
1 teaspoon each baking powder and baking soda
1/2 teaspoon salt
1/3 cup granulated sugar
3 tablespoons honey
3 tablespoons canola or vegetable oil
2 large egg whites
2 teaspoons grated lemon rind
1 tablespoon lemon juice
Directions
1 Preheat the oven to 350° F.
Lightly grease a 9-inch round cake pan.
In the cake pan, stir together the brown sugar, butter, and lemon juice, then spread the mixture evenly over the bottom.
2 Drain the pears, reserving 3/4 cup of the juice, and cut them in half lengthwise.
Place the pears on top of the butter-sugar mixture with the rounded sides down, arranging them like the spokes in a wheel.
Scatter the cranberries in a single layer around the pears.
3 In a medium-size bowl, combine the all-purpose flour, rye flour, baking powder, baking soda, and salt.
In a large bowl, whisktogetherthe granulated sugar, honey, oil, egg whites, lemon rind, lemon juice, and reserved pear juice until well blended.
4 Add half of the flour mixture to the sugar-egg mixture and stir just until blended; add the remaining flour mixture and blend, being careful nottoovermix.
Scrape the batter into the prepared pan, spreading it evenly overthe fruit, and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Place the pan upright on a wire rack and let cool for 5 minutes.
Invert the cake onto a serving plate and serve warm.
Lightly grease a 9-inch round cake pan.
In the cake pan, stir together the brown sugar, butter, and lemon juice, then spread the mixture evenly over the bottom.
2 Drain the pears, reserving 3/4 cup of the juice, and cut them in half lengthwise.
Place the pears on top of the butter-sugar mixture with the rounded sides down, arranging them like the spokes in a wheel.
Scatter the cranberries in a single layer around the pears.
3 In a medium-size bowl, combine the all-purpose flour, rye flour, baking powder, baking soda, and salt.
In a large bowl, whisktogetherthe granulated sugar, honey, oil, egg whites, lemon rind, lemon juice, and reserved pear juice until well blended.
4 Add half of the flour mixture to the sugar-egg mixture and stir just until blended; add the remaining flour mixture and blend, being careful nottoovermix.
Scrape the batter into the prepared pan, spreading it evenly overthe fruit, and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Place the pan upright on a wire rack and let cool for 5 minutes.
Invert the cake onto a serving plate and serve warm.
