Cranberry-Pear-Walnut Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2 1/2 cup(s) all-purpose flour |
2 teaspoon(s) baking powder |
1/2 teaspoon(s) ground cinnamon |
1/2 teaspoon(s) allspice |
3 tablespoon(s) butter softened |
3/4 cup(s) granulated sugar |
1/4 cup(s) packed brown sugar |
2 eggs |
1 cup(s) milk |
2 cup(s) fresh cranberries |
1 medium pear peeled, cored, and chopped |
3/4 cup(s) chopped walnuts |
1 recipe caramel sauce..(below) |
Directions:
1. Preheat oven to 350 degrees F. Grease and flour a 9x9x2-inch baking pan; set aside. Combine 2 cups of the flour, the baking powder, cinnamon, and allspice; set aside.
2. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Beat in sugars. Beat in eggs, one at a time, beating well after each. Add flour mixture alternately with milk, beating on low after each addition until combined. In a bowl toss cranberries, pear, and walnuts with remaining 1/2 cup of flour; gently stir into batter. Spoon into prepared pan.
3. Bake 45 to 50 minutes or until a toothpick inserted near center comes out clean. Cool 15 minutes on a wire rack. Remove from pan; cool on rack. Top cake with whipped cream, cranberries, and pear slices. Serve with caramel sauce.
4. CARAMEL SAUCE: In a large saucepan combine 1 cup of packed brown sugar, 1/2 cup of butter, 1/2 cup of half-and-half of light cream, and 2 tablespoons light-color corn syrup. Bring to boiling, stirring to dissolve sugar. Boil 3 minutes. Remove from heat; stir in 1 teaspoon vanilla. Cool slightly
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