Pear And Cranberry Cake Recipes

PEAR AND CRANBERRY CAKE

Steps:

• Preheat oven to 350°F Grease an 10-inch tube pan.
• Place pears, cranberries , brown sugar and cinnnamon in a medium sized bowl. Stir to combine . Reserve.
• Beat eggs, and sugar until combined. Add oil, orange juice and vanilla. Beat well. Add remaining dry ingredients, beating just until combined. Batter will be thick.
• Spoon 2/3 of the batter into the prepared pan. Place pear mixture over batter. Spoon remaining batter over pear mixture. Do not worry if pear mixture is not completely covered. Sprinkle coarse sugar over batter.
• Bake in preheated oven 60-70 minutes or until a toothpick inserted in the center comes out clean.

PEAR AND CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Cut a rectangle out of waxed paper to fit an 8x12-inch cake pan. Spray the pan with cooking spray, then place waxed paper liner over the bottom.
• Melt butter in a large skillet. Add 2 cups sugar and cook until sugar has dissolved and mixture is bubbling, about 3 minutes. Add pear slices; reduce heat to low and cook for 5 minutes. Turn off heat and add cranberries.
• Whisk flour, baking soda, cinnamon, salt, cloves, and nutmeg together in a bowl.
• Combine remaining 2 cups sugar, milk, oil, eggs, and vanilla in another bowl using a hand mixer until cake batter is smooth. Gradually mix in dry ingredients until well combined. Fold in walnuts.
• Pour pear-cranberry mixture into the prepared cake pan. Use a spatula to spread cake batter evenly on top of fruit.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and cool on a wire rack for 10 minutes.
• Place a platter on top of the cake pan and carefully flip the pan and platter over, allowing the cake to settle on the platter. Lift cake pan off and serve.

PEAR AND CRANBERRY CROSTATA

Steps:

• For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the 1/4 cup ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board and form into 2 disks. Wrap the disks with plastic and refrigerate for at least one hour.
• Preheat the oven to 450 degrees.
• Roll each pastry disk into an 11-inch circle on a lightly floured surface. Transfer them to 2 baking sheets lined with parchment paper.
• For the filling, peel, core, and quarter the pears. Cut each quarter into big chunks. Toss the chunks with the orange zest. Divide the pear chunks between the pastries, covering the dough and leaving a 1 1/2-inch border. Sprinkle 1 tablespoon of cranberries over the top of each tart.
• Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly over the top of the two tarts. Gently fold the border of each tart over the pears, pleating it to make a circle.
• Bake the crostatas for 30 minutes, or until the crust is golden and the pears are tender. Let the tarts cool for 5 minutes, then use 2 large spatulas to transfer them to wire racks.

PEAR CRANBERRY CAKE

Steps:

• Make cake:
• Preheat oven to 350°F with rack in middle. Butter cake pan.
• Whisk together flour, baking powder, salt, and spices.
• Beat together sugar, oil, eggs, and vanilla with an electric mixer until combined well.
• At low speed, mix in pears and cranberries, then mix in flour mixture until incorporated.
• Spoon batter into pan.
• Bake until a wooden pick inserted into center of cake comes out clean, 1 1/4 to 1 1/2 hours.
• Cool in pan 30 minutes, then turn out onto a rack and cool completely.
• Make glaze:
• Bring cream, brown sugar, corn syrup, vanilla, cinnamon sticks, and a pinch of salt to a boil in a small heavy saucepan, stirring occasionally, then simmer until slightly thickened, about 10 minutes.
• Cool glaze 5 minutes. Discard cinnamon sticks, then pour glaze over cake, letting some drip down sides.

APPLE, PEAR, AND CRANBERRY COFFEE CAKE

Steps:

• Prepare the topping:
• Combine all streusel ingredients in a bowl and mix until the butter is incorporated. Do not overmix-you want a crumbly texture. Set aside.
• Assemble the cake:
• Grease an 8- inch round spring-form pan with butter. Set aside.
• Toss the apples, pear, brown sugar, and zest together in a small bowl and set aside.
• Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Divide the dough in two equal pieces, dust with more flour and quickly shape them into rough balls.
• Press the first piece of dough into the spring-form pan.
• Top with half of the apple and pear mixture, then sprinkle half of the streusel topping over it. Repeat with the next layer of dough, apple and pear mixture, and streusel.
• Allow the cake to rest for 60 minutes.
• Preheat the oven to 350°F.
• Bake the cake in the middle of the oven for 55 minutes.
• Allow to sit for about 15 minutes, then remove it from the spring-form pan.
• Allow to cool before serving.

CRANBERRY AND PEAR CRISP

Steps:

• In a large bowl, combine pears and cranberries; drizzle with lemon juice. Combine the sugar, flour, lemon zest, cinnamon and nutmeg; stir into pear mixture. Transfer to an 8-in. square baking dish coated with cooking spray., For topping, in a small bowl, combine the flour, oats, brown sugar, flax and salt. Stir in butter and oil until crumbly. Sprinkle over fruit mixture. Bake at 350° until topping is golden brown and fruit is tender, 35-40 minutes.

CRANBERRY-PEAR COFFEE CAKE

Steps:

• In a large bowl, combine the flour, 3/4 cup sugar, cinnamon, baking powder, salt and baking soda. In a small bowl, whisk the egg, buttermilk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in the pear, cranberries and orange zest., Transfer to a 9-in. springform pan coated with cooking spray and dusted with flour. Combine brown sugar and remaining sugar; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.

PEAR-CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Combine 6 tablespoons 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.
• 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 edge of pan. Fan out slices in center. Sprinkle 1/2 cup cranberries over pears, and set aside.
• Sift flour, baking powder, salt, cinnamon, and ginger together in a medium bowl, and set aside. Combine remaining 6 tablespoons 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 four; beat until smooth. Stir in remaining 1/2 cup cranberries; pour over fruit in pan. Bake until a tester inserted in the center of cake comes out clean, about 40 minutes.
• Transfer to a wire rack to cool for 15 minutes. Run a knife around edges and invert onto a serving platter. Serve with spice ice cream.

CRANBERRY-PEAR CAKE BARS

Steps:

• Preheat oven to 350 degrees. Brush a 9-by-13-inch baking pan with butter. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on sides; butter paper, and set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
• In a large bowl, whisk together sugar, butter, eggs, vanilla, and zest until smooth. Add flour mixture; mix just until moistened (do not overmix). Fold in pears, cranberries, and walnuts.
• Transfer batter to prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 40 to 45 minutes. Cool completely in pan set on a rack. Using parchment overhang, lift cake from pan, and transfer to a cutting board. Cut into 18 squares; serve with whipped cream, if desired.