Caramel Pear and Cranberry Pudding Cake

By á-23194

Ingredients

• 2/3 c caramel sauce, warmed
• 2 ripe Bartlett, peeled, cored, & sliced
• 3/4 c cranberries
• 1 c flour
• 1/4 c sugar
• 1/2 t salt
• 1 t baking powder
• 1 c milk
• 2 T butter, melted
• creme fraiche

Preparation

Step 1

Coat the insert of a slow cooker. Evenly spread caramel sauce on bottom. Top with pears and sprinkle with cranberries.

Whisk flour, sugar, salt, bp, milk and butter into medium bowl until mostly smooth. Pour over fruit and spread to cover evenly.

Cover and cook until toothpick comes out of cake clean. ! hour and 20 mins on high or 2 1/4 hrs on low.

Remove basin from cooker and let cool 5 mins. Spoon onto pltes and serve with a dollop of creme fraiche.