Ingredients: |
Ingredients: 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
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Directions: |
Directions: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. |