Jump To Recipe

An effortless upside-down cake may just be the perfect dessert for autumn. Baked in a skillet for a gorgeous golden hue, the brown sugar-Amaretto topping makes a lovely complement to the creamy pears and sweet-tart cranberries.

Pear Cranberry Upside-Down Cake

Serve just warm topped with scoops of vanilla bean ice cream or spiced whipped cream clouds for a deliciously satisfying oven to table dessert.

Pear Cranberry Upside-Down Cake

Print
Pear Cranberry Upside-Down Cake

Pear Cranberry Upside-Down Cake

  • Yield: 10 servings

Ingredients

Topping

  • 3 Tbsp unsalted butter, cubed
  • 1/2 cup light brown sugar
  • 1 Tbsp Amaretto
  • 1 large pear, thinly sliced
  • 2/3 cup fresh cranberries
  • Cake
  • 1 cup sugar
  • 1 1/2 cups flour
  • 1/2 tsp cinnamon
  • 1/2 tsp aluminum-free baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg, at room temperature
  • 1/2 cup low-fat buttermilk, at room temperature
  • 1/2 cup plain fat-free Greek yogurt, at room temperature
  • 5 Tbsp unsalted butter, melted and slightly cooled
  • 2 Tbsp Amaretto

Instructions

  1. Preheat oven to 350Β°F and grease a seasoned 10-inch cast iron skillet. Combine butter and brown sugar in skillet over medium heat, stirring constantly, until butter has melted and mixture is smooth. Remove from heat and stir in Amaretto. Top with pears and cranberries, and set the skillet aside.
  2. For the cake, whisk together sugar, flour, cinnamon, baking powder, baking soda, and salt in a medium bowl; make a well in the center of the mixture. Whisk together egg, buttermilk, yogurt, melted butter, and Amaretto in a small bowl; add to flour mixture and stir just until combined.
  3. Dollop batter evenly over fruit layer and smooth with an offset spatula. Bake for 30 to 35 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven and let the cake rest for 5 minutes in the skillet, until any juices have stopped bubbling. Use a thin spatula to loosen cake from skillet and carefully invert onto a cake stand or serving plate. Let cool to slightly warm before serving.

Nutrition

  • Calories: 280
  • Carbohydrates: 42
Pear Cranberry Upside-Down Cake

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

Desserts for You

YOUR WEEKLY DESSERT FIX IS JUST ONE CLICK AWAY

 

Leave a Reply

Your email address will not be published. Required fields are marked *

*
*

This site uses Akismet to reduce spam. Learn how your comment data is processed.

13 comments

  1. Would it be wrong to scrape all that fabulous caramelized fruit off the cake and it it first??? Then smother the rest in whipped cream and savor every bite? This is one glorious dessert!!

© 2018 TUTTI DOLCI | PHOTO & RECIPE POLICY