Pear-Cranberry Upside Down Cake

Name: Pear-Cranberry Upside Down Cake
Yield: Serves 8
Ingredients: 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; 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)

By flavoristabarr

November 10, 2010

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Author Notes: I am not a huge fan of all the thanksgiving pies and I know it may be considered un-American, but I really don't like pumpkin pie. I do love a pecan tart but something lighter after all the wonderful savory food is in order. I offer this upside down cake to you all. Upside down cakes can be very simple and homey. This one is a little more upscale as it uses a basic genoise cake batter on top. Let it be known that this cake is really about the fruit. I used fresh cranberries but I think dried ones might be prettier. —flavoristabarr

Serves: 8

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)

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.
For the Cake: Preheat the oven to 350 degrees. Melt the butter over a medium heat and then remove from heat and set aside.
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.
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.
Bake for 20 to 25 minutes of until the top springs back slightly to the touch.
Cool for 10 minutes before tying to remove from pan.
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.