Cranberry Pear Upside-Down Cake



  • Cake
  • 2 cups (500 mL) all-purpose flour
  • 1 tsp (5 mL) each ground cinnamon and ginger
  • 3/4 tsp (4 mL) baking powder
  • 1/4 tsp (1 mL) each baking soda, salt and ground allspice
  • 1 cup (250 mL) butter, softened
  • 1 cup (250 mL) granulated sugar
  • 1 tsp (5 mL) vanilla extract
  • 3 eggs
  • 3/4 cup (175 mL) buttermilk or plain yogurt

  • Topping
  • 1 can (348 mL) pear halves, drained and blotted dry
  • 1 1/2 cups (375 mL) Ocean Spray® Fresh or Frozen Cranberries
  • 2/3 cup (150 mL) lightly packed dark brown sugar
  • 1/3 cup (75 mL) melted butter


1. Topping: Grease a 10-inch (25 cm) springform pan; line with parchment paper. Wrap the outside of the pan base and the sides with foil. Slice each pear half lengthwise into three pieces. Gently toss the pears and one-third of the cranberries with the brown sugar and butter. Fan the pear slices around the outer edge of the pan. Scatter the cranberries into the centre and scrape any residual brown sugar mixture over the fruit.

2. Preheat the oven to 350°F (180°C). Stir the flour with cinnamon, ginger, baking powder, baking soda, salt and allspice; set aside. Cream butter until fluffy, beat in sugar and vanilla. Beat in eggs, one at a time; alternately stir in flour mixture and buttermilk in three additions until combined. Fold in the remaining cranberries.

3. Drop spoonfuls of batter over arranged fruit and spread evenly. Bake for 70 minutes or until a tester inserted into centre of cake comes out clean. Cool for 5 minutes in the pan; turn out onto a platter and let stand for 2 minutes. Remove ring, base and parchment paper. Cool completely before slicing. Makes 12 servings.


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