Pear-Cranberry Upside Down Cake

Name: Pear-Cranberry Upside Down Cake
Ingredients: For Cake; 2 tablespoons unslated butter; 4 eggs at room temperature; 1/2 cup super fine sugar; 1 teaspoon vanilla extract; 1 teaspoon vanilla paste; 1/8 teaspoon salt; 1 cup sifted cake flour; For the Fruit; 2 tablespoons unslated butter; 1/8 cup light brown sugar; 1 tablespoon light corn syrup; 4 firm but ripe pears, peeled, quareterd and cored; 2 tablespoons fresh orange juice; 1/3 cup dried cranberries (or fresh)

15 ingredients

7 steps

Ingredients

For Cake
2 tablespoons unslated butter
4 eggs at room temperature
1/2 cup super fine sugar
1 teaspoon vanilla extract
1 teaspoon vanilla paste
1/8 teaspoon salt
1 cup sifted cake flour
For the Fruit
2 tablespoons unslated butter
1/8 cup light brown sugar
1 tablespoon light corn syrup
4 firm but ripe pears, peeled, quareterd and cored
2 tablespoons fresh orange juice
1/3 cup dried cranberries (or fresh)

Directions

1

To prepare the fruit: Toss the pear pieces in the orange juice. Line a spring form pan with parchment. Melt the butter in a sauce pan and add the brown sugar and corn syrup. Pour into the prepared pan. Arrange the pears and the cranberries on top of the syrup.
2

For the Cake: Preheat the oven to 350 degrees. Melt the butter over a medium heat and then remove from heat and set aside.
3

Using an electric mixer, beat the eggs with the sugar, salt and vanilla for a good 4 to 5 minutes or until tripled in volume.
4

Using a sieve, sprinkle the flour over the egg mixture and gently fold together. Now fold about 1 cup of the batter into the butter mixture. Fold remaining batter and butter mixture together, Pour over the prepared fruit and spread evenly.
5

Bake for 20 to 25 minutes of until the top springs back slightly to the touch.
6

Cool for 10 minutes before tying to remove from pan.
7

Using a knife gently run it around the edges of the cake. Release the spring and then turn out onto a cake plate. Gently remove the parchment. Dust with confectioners sugar.