Ingredients
The following ingredients have 4 Servings
- 1/2 cup unsalted butter (melted, plus 1/4 cup for the cranberry pear mixture)
- 1 1/4 cups all-purpose flour (I use Bob’s Red Mill)
- 1/2 cup yellow cornmeal
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 cup sugar
- 1/2 cup buttermilk
- 2 large eggs (whisked)
- 1 tsp. almond extract
- 2 ripe Bartlett pears (peeled & cut into 8 wedges each)
- 1 cup fresh cranberries (cooked and drained)
- 1 cup heavy whipping cream
- 1/4 cup brown sugar
- 1 tsp. vanilla
Instruction
- Preheat oven to 350 degrees. Lightly spray a 9″ round baking pan (a 9×12 pan works, too) with cooking spray. Line the bottom with parchment paper.
- Melt 1/4 cup butter; stir in 1/4 cup brown sugar. Spread evenly over parchment paper.
- In a pan of boiling water, boil 1 cup of cranberries for 3-5 minutes until they begin to pop. Drain and set aside.
- Peel and slice the pears, arranging the slices on top of the brown sugar mixture. Sprinkle the top with the drained cranberries.
- Whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar in a large bowl. Whisk together the buttermilk, eggs, almond extract, and melted butter in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine.
- Transfer the batter to the prepared pan, spreading on top of the pears and cranberries. Bake for 35-40 minutes until done. Remove from the oven; transfer to a wire rack. Cool for 10 minutes.
- Meanwhile, whip 1 cup of heavy whipping cream until creamy and thick, adding in the brown sugar and vanilla. Set aside.
- Run a knife blade around the edge of the cake to loosen it from the pan. Invert the cake onto a serving plate. Lightly tap the bottom of the pan to loosen the cake, then lift the pan.
- Peel off the parchment paper. Serve the cake warm or at room temperature.
- Top with whipped cream right before serving (optional).