Pear and Cranberry Upside-Down Cake

Sliced pears and tart fresh cranberries make a deliciously sweet topping for this easy upside-down cake.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 40 mins
• Calories: 466 Calories

Ingredients

• 1 cup chopped walnuts
• 1 teaspoon ground cinnamon
• 3 cups all-purpose flour
• 1 teaspoon salt
• 4 large eggs
• cooking spray
• 4 cups white sugar, divided
• 1 tablespoon vanilla
• 1 cup vanilla soy milk
• 5 medium pears - peeled, cored and sliced
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground cloves
• 1.5 teaspoons baking soda
• 0.5 cup unsalted butter
• 0.66666668653488 cup canola oil
• 0.5 (12 ounce) package fresh cranberries

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Whisk flour, baking soda, cinnamon, salt, cloves, and nutmeg together in a bowl.

Step 4

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.

Step 5

Pour pear-cranberry mixture into the prepared cake pan. Use a spatula to spread cake batter evenly on top of fruit.

Step 6

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.

Step 7

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.