Why Make This Recipe
Cranberry Pear Crisp Cake is a delightful treat that combines seasonal fruits with a cozy, comforting cake. This recipe is perfect for those who crave a sweet dessert that is easy to prepare and deliciously satisfying. Fresh or frozen cranberries and juicy pears make this cake a great option for any time of year, especially during fall and winter months. It is a wonderful dessert to share with family and friends, making any gathering feel special.
How to Make Cranberry Pear Crisp Cake
Ingredients:
- 2 cups pears, diced
- 1 cup cranberries, fresh or frozen
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 tsp vanilla extract
- 1 cup oatmeal
- 1/2 tsp cinnamon
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, mix the diced pears and cranberries; set aside.
- In another bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the pears and cranberries.
- Pour the batter into the prepared cake pan.
- In a small bowl, combine oatmeal and a bit of brown sugar; sprinkle the mixture over the top of the cake batter.
- Bake for about 35-40 minutes or until a toothpick comes out clean.
- Let cool slightly before serving. Enjoy!
How to Serve Cranberry Pear Crisp Cake
Cranberry Pear Crisp Cake is versatile and can be served in many ways. You can enjoy it warm or at room temperature. For an extra treat, serve it with a scoop of vanilla ice cream or a dollop of whipped cream on top. This cake makes a lovely dessert for any occasion, whether it’s a simple weeknight dinner or a festive holiday gathering.
How to Store Cranberry Pear Crisp Cake
To store Cranberry Pear Crisp Cake, keep it in an airtight container at room temperature for up to 2 days. If you want to keep it longer, place it in the refrigerator, where it can last for about a week. For prolonged storage, you can freeze the cake. Wrap it tightly in plastic wrap and store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
Tips to Make Cranberry Pear Crisp Cake
- Make sure the pears are ripe for the best flavor and texture.
- You can mix in some nuts, such as walnuts or pecans, for added crunch.
- Adjust the amount of sugar based on how sweet your pears are and your personal preference.
- If you want a richer flavor, try using brown sugar instead of white sugar for the entire recipe.
Variation
You can easily swap out the pears for apples or add other fruits like blueberries or cherries. This recipe is flexible, so feel free to experiment with different combinations of fruits and toppings!
FAQs
Can I use frozen cranberries?
Yes, you can use frozen cranberries as they work well in this recipe. Just do not thaw them before adding to the batter.
Is it necessary to use fresh pears?
No, you can use canned or frozen pears in a pinch, but fresh pears will yield the best flavor and texture.
How do I know when the cake is done baking?
You can check if the cake is done by inserting a toothpick into the center. If it comes out clean, the cake is ready.
Cranberry Pear Crisp Cake
A delightful treat combining seasonal fruits with a cozy, comforting cake that’s perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups pears, diced
- 1 cup cranberries, fresh or frozen
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 tsp vanilla extract
- 1 cup oatmeal
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, mix the diced pears and cranberries; set aside.
- Cream together the butter, sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in the pears and cranberries.
- Pour the batter into the prepared cake pan.
- In a small bowl, combine oatmeal and a bit of brown sugar; sprinkle the mixture over the top of the cake batter.
- Bake for about 35-40 minutes or until a toothpick comes out clean.
- Let cool slightly before serving. Enjoy!
Notes
Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cake, dessert, cranberry, pear, holiday, easy recipe