pear cranberry upside down cake
Pear cranberry upside down cake is perfect for fall entertaining!
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.
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
- 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
- Preheat oven to 350°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.
- 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. 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
Keywords: Pear, Cranberry, Upside-Down Cake, Skillet Cake
More pear desserts you’ll love:
Oatmeal Cookie Pear Bars
Caramelized Pear Scones
Brown Butter Pear Crumb Cake
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!!
Love upside down cakes Laura! Love the cranberry pear combo. So perfect for fall.
Beautiful my friend!!!! xo
Pears. Is there anything quite as exquisite?
That’s eye-popping Laura!! So many upside down cakes look like a hot mess, but this is a thing of beauty!
Love this beautiful presentation! The flavor combination between the tart cranberries and sweet pears sounds delicious and is perfect for the holiday season!
This is beautiful Laura and a perfect way to finish off a holiday meal. I’m imagining it served warm with a scoop of vanilla ice cream, yum!!!
Pears and cranberry are always a perfect combination! Loving this pretty upside down cake 🙂
Made it! Loved it! Will make it again and again!
Thanks so much – you’re the best! 🙂
Those brown buttery crusty edges… so beautifully captured, Laura!
I pinned this as soon as I saw that first photo. Your cake looks beautiful and must be delicious.
Oooh, this cake looks so yummy, Laura! Those pears and cranberries!