12 Tbls. (1 1/2 sticks) unsalted butter
1 3/4 cups firmly packed light brown sugar
3 firm but ripe pears, such as Anjou
Juice of 1 lemon
1 cup of cranberries
2 1/2 cups all-purpose flour
2 1/2 tsps. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
3 large eggs
1 cup milk, room temperature
1. Preheat oven to 350 degrees. Combine 6 Tbls. butter and
3/4 cup brown sugar in a medium skillet, and cook over
medium-high heat, stirring constantly, until melted and
thoroughly combined, about 6 minutes. Pour into a 10-by-2
inch professional round cake pan.
2. Peel pears, core, and slice into 1/2-inch-thick wedges. Coat
with lemon juice and arrange on top of brown-sugar mixture in
a spiral pattern around edges of pan. Fan out slices in center.
Sprinkle 1/2 cup cranberries over pears, and set aside.
3. Sift flour, baking powder, salt, cinnamon and ginger together
in a medium bowl, and set aside. Combine remaining 6 Tbls. of
butter with remaining cup brown sugar in the bowl of an electric
mixer, and beat until well combined. Add eggs, one at a time,
beating after each addition. Add milk alternately with flour
mixture, beginning and ending with flour; beat until smooth. Stir
in remaining 1/2 cup cranberries; pour over fruit in pan. Bake
until a tester inserted into the center of cake comes out clean,
about 40 minutes.
4. Transfer to a wire rack to cool about 15 minutes. Run a
knife around edge and invert onto a serving platter. Serve with
vanilla ice cream.