Pear Cranberry Cake
A moist and flavorful cake featuring fresh Bosc pears and cranberries, spiced with cinnamon, allspice, and nutmeg, topped with a rich brown sugar-cinnamon glaze.
Ingredients
- •3 cups all-purpose flour
- •1 tablespoon baking powder
- •1 teaspoon salt
- •1 teaspoon cinnamon
- •½ teaspoon ground allspice
- •½ teaspoon grated nutmeg
- •1¾ cups sugar
- •1¼ cups vegetable oil
- •4 whole large eggs
- •1 tablespoon pure vanilla extract
- •3 whole Bosc pears
- •1 cup cranberries
- •1 cup heavy cream
- •½ cup packed light brown sugar
- •1 tablespoon light corn syrup
- •1 teaspoon pure vanilla extract
- •2 whole cinnamon sticks
- •1 piece angel food cake pan
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle. Butter cake pan.
5 min
- 2.
Whisk together flour, baking powder, salt, and spices.
5 min
- 3.
Beat together sugar, oil, eggs, and vanilla with an electric mixer until combined well.
5 min
- 4.
At low speed, mix in pears and cranberries, then mix in flour mixture until incorporated.
10 min
- 5.
Spoon batter into pan.
2 min
- 6.
Bake until a wooden pick inserted into center of cake comes out clean, 1 1/4 to 1 1/2 hours.
90 min
- 7.
Cool in pan 30 minutes, then turn out onto a rack and cool completely.
60 min
- 8.
Bring cream, brown sugar, corn syrup, vanilla, cinnamon sticks, and a pinch of salt to a boil in a small heavy saucepan, stirring occasionally, then simmer until slightly thickened, about 10 minutes.
15 min
- 9.
Cool glaze 5 minutes. Discard cinnamon sticks, then pour glaze over cake, letting some drip down sides.
10 min
