Delicious Cranberry Pear Crisp Cake topped with a crunchy oat topping

Cranberry Pear Crisp Cake

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Why Make This Recipe

Cranberry Pear Crisp Cake is a delightful dessert that combines the sweetness of pears and the tartness of cranberries, creating a perfect balance of flavors. This cake is easy to make and is great for any occasion, whether it’s a family gathering or a cozy evening at home. With a delightful oatmeal topping, it’s not just a cake; it’s a treat that brings comfort and joy.

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

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. In a bowl, mix the diced pears and cranberries; set aside.
  3. In another bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs, one at a time, followed by the vanilla extract.
  5. In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
  6. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  7. Fold in the pears and cranberries.
  8. Pour the batter into the prepared cake pan.
  9. In a small bowl, combine oatmeal and a bit of brown sugar; sprinkle the mixture over the top of the cake batter.
  10. Bake for about 35-40 minutes or until a toothpick comes out clean.
  11. Let cool slightly before serving.

Cranberry Pear Crisp Cake

How to Serve Cranberry Pear Crisp Cake

This cake is perfect when served warm or at room temperature. You can enjoy it plain or with a scoop of vanilla ice cream or whipped cream on top. It also pairs wonderfully with a cup of tea or coffee.

How to Store Cranberry Pear Crisp Cake

To store leftovers, cover the cake with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to five days. You can also freeze the cake for longer storage. Just make sure to wrap it tightly before freezing.

Tips to Make Cranberry Pear Crisp Cake

  • Use ripe pears for the best flavor and texture.
  • If using frozen cranberries, there is no need to thaw them before adding to the batter.
  • Adjust the sugar level if you prefer a sweeter cake or if your pears are very sweet.
  • Add nuts or seeds for extra crunch and texture.

Variation

For a twist on this recipe, try adding nuts like pecans or walnuts to the batter for added crunch. You can also replace pears with apples or add other fruits such as blueberries for different flavors.

FAQs

1. Can I use canned pears instead of fresh?
Yes, you can use canned pears, but make sure to drain them well to avoid excess moisture in the cake.

2. How do I know when the cake is done baking?
You can check if the cake is done by inserting a toothpick in the center. If it comes out clean, the cake is ready.

3. Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.

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Cranberry Pear Crisp Cake

  • Author: kaoucheegmail-com
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful dessert that combines the sweetness of pears and the tartness of cranberries, topped with a crunchy oatmeal mixture.

Ingredients

Scale
  • 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

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. In a bowl, mix the diced pears and cranberries; set aside.
  3. In another bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs, one at a time, followed by the vanilla extract.
  5. In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
  6. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  7. Fold in the pears and cranberries.
  8. Pour the batter into the prepared cake pan.
  9. In a small bowl, combine oatmeal and a bit of brown sugar; sprinkle the mixture over the top of the cake batter.
  10. Bake for about 35-40 minutes or until a toothpick comes out clean.
  11. Let cool slightly before serving.

Notes

For best flavor, use ripe pears. Frozen cranberries can be used without thawing. Adjust sugar levels based on sweetness preference.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 15g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 50mg

Keywords: Cranberry, Pear, Dessert, Cake, Crisp, Oatmeal

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