CRANBERRY PEAR CAKE

Cranberry Pear Cake image

Provided by Pat Duran

Time 55m

Number Of Ingredients 13

1/2 c margarine, softened
1/2 c granulated sugar
3 large eggs, beaten slightly
1/4 tsp almond extract
1 tsp vanilla extract or coconut
2/3 c orange juice plus1 teaspoon zest
2 c all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
2 large pears, peeled, cored, and sliced lengthwise into thick slices*
1 can(s) whole cranberry sauce (14 oz)
garnish cinnamon/sugar/nutmeg
*cut each pear in 1/2, then cut each 1/2 into 1/4 so you have 16 pieces altogether

Steps:

1. Heat oven to 350 F. Spray a 10-inch springform pan with a removable bottom, lightly. Set aside.
2. In a large bowl, beat together margarine and sugar until light a smooth. Add eggs, one at a time, beating well after each addition. Add in the vanilla and almond extracts.
3. Combine flour, baking powder, and baking soda. Alternately, beat flour mixture, orange juice, and zest into the egg mixture; beginning and ending with the flour.
4. Pour batter into prepared pan. Carefully spread cranberry sauce on top. Set aside. Using a vegetable peeler, peel pears, core, and cut as suggested above into 16 slices. Arrange on top of the cranberry sauce (large end to the outside of the pan rim).
5. Sprinkle 1/2 tsp cinnamon, 1 tsp sugar, and a pinch of nutmeg over the pears. Bake for 30-35 minutes or until edges are golden, pears are tender and cake test is done with a toothpick.
6. Let cake rest on a wire rack in the cake pan for about 30 minutes. Place onto cake plate; then loosen with a rubber spatula, if necessary. Loosen metal latch and remove the ring. Let cool completely. Serve with whipped topping, vanilla or coconut ice cream, or orange sherbet.