Pear and Cranberry Cake

Submitted by Chef mariajane

"Pears and cranberries taste divine mixed together in this delightful cake. This is also the perfect choice for a dessert that you can make and freeze ahead....simply take it out the night before and dessert is done!!"

 

• Ready In: 1hr 10mins
• Ingredients: 12
• Serves: 12-16

ingredients

• 3 pears, peeled, cored and sliced
• 3⁄4 cup europe's best harvest cranberries, frozen
• 1⁄2 cup brown sugar
• 1 teaspoon cinnamon
• 3 eggs
• 1 cup granulated sugar
• 1⁄2 cup crisco canola oil or 1/2 cup vegetable oil
• 2 tablespoons orange juice or 2 tablespoons water
• 1 teaspoon vanilla
• 1⁄2 cup Robin Hood Nutri Flour Blend
• 2 teaspoons baking powder
• 1⁄4 teaspoon salt

directions

1. Preheat oven to 350°F Grease an 10-inch tube pan.
2. Place pears, cranberries , brown sugar and cinnnamon in a medium sized bowl. Stir to combine . Reserve.
3. Beat eggs, and sugar until combined. Add oil, orange juice and vanilla. Beat well. Add remaining dry ingredients, beating just until combined. Batter will be thick.
4. Spoon 2/3 of the batter into the prepared pan. Place pear mixture over batter. Spoon remaining batter over pear mixture. Do not worry if pear mixture is not completely covered. Sprinkle coarse sugar over batter.
5. Bake in preheated oven 60-70 minutes or until a toothpick inserted in the center comes out clean.