Spiced Pear Cranberry Cake
This moist cake can be made with any pears.It's best served warm.May be frozen.
Nutrition
Calories: 180 kcalCarbohydrates: 28 gProtein: 4 gFat: 6 gSaturated Fat: 4 gCholesterol: 75 mgSodium: 260 mgFiber: 2 g
Ingredients
- 2 ripe pears peeled and sliced about 1/4 inch thick
- ½ tsp. lemon zest
- 1 tsp. fresh lemon juice
- ½ tsp. ground ginger
- ¼ tsp. ground cinnamon
- ¼ cup 1/2 stick unsalted butter
- ½ cup milk
- 3 eggs
- 1¼ cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ cup sugar
- ¼ tsp. salt
- ½ cup fresh or dried cranberries
- Whipped cream for garnish optional
Instructions
- 1. Preheat oven to 350 degrees F. Spray a 9-inch round cake pan with vegetable cooking spray.
- 2. In a medium bowl, mix pears with lemon zest, lemon juice, ginger, and cinnamon. Set aside.
- 3. In a medium saucepan, melt the butter. Remove from heat and cool 5 minutes. Whisk in the milk and eggs.
- 4. In a large mixing bowl, combine flour, baking powder, baking soda, sugar, and salt and mix well. Add the butter mixture and stir to combine. Gently stir in the cranberries and the pear mixture.
- 5. Pour batter into prepared pan. Bake at 350 degrees F for 35 to 40 minutes, until surface is pale gold and a toothpick inserted in the center comes out clean. Cool 5 minutes on a wire rack. Carefully transfer to a serving plate. Serve warm or at room temperature, garnished with whipped cream if desired.
- Source: Hannaford Fresh Magazine, September - October 2009