Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 ripe pears, peeled, cored, and chopped
- 1/2 cup fresh or frozen cranberries
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
Directions
Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream butter and brown sugar until fluffy. Beat in eggs one at a time, then add vanilla.
Alternate adding the dry ingredients mixture and milk to the butter mixture, mixing until just combined. Fold in pears and cranberries.
Pour batter into the prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the nutmeg cream, whip heavy cream with powdered sugar, vanilla, and nutmeg until soft peaks form.
Serve the nutmeg cream on top of the cooled cake.
Frequently Asked Questions
How should I store leftover Pear Cranberry Cake to keep it fresh?
Store the cooled Pear Cranberry Cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. If you have already topped it with the Nutmeg Cream, it's best to refrigerate it and use it within 5 days, bringing it to room temperature slightly before serving for the best texture.
Can I substitute the pears or cranberries in this recipe?
While the combination is classic, you can substitute the pears with finely diced apples for a similar texture, or swap the cranberries for dried cherries for a slightly different tartness. Ensure any fresh fruit is peeled and diced small to integrate properly during the 55-minute bake time at 350°F.
What is the best way to make this Pear Cranberry Cake ahead of time?
This cake is excellent for making ahead; you can bake the cake entirely and let it cool completely, then wrap it securely and freeze it for up to two months. Wait to prepare and apply the Nutmeg Cream until just before you plan to serve it for optimal flavor and presentation.
