Maria’s Cranberry Pear Cake

By á-161741

Ingredients

• 1/2 cup butter
• 4 eggs
• 2-1/2 cups all purpose flour
• 1 Tbsp baking powder
• 1/4 tsp salt
• 1-1/4 cups granulated sugar
• 1-1/2 tsp vanilla
• 1/4 cup buttermilk or milk
• 3 cups peeled and coarsely chopped pears (or apples)
• 1 cup cranberries, coarsely chopped

Preparation

Step 1

Let butter and eggs stand at room temperature for 30 minutes. In a small mixing bowl stir together flour, baking powder, and salt. Set aside. In a large mixing bowl beat butter with an electric mixer (with a hook) on medium speed for 30 seconds. Gradually add granulated sugar to butter, 2 tablespoons at a time, beating on medium to high speed for 6 minutes total. Add vanilla. Add eggs one at a time, beating for 1 minute after each addition and scraping the bowl often. Beat in buttermilk or milk. Gradually add flour mixture to butter mixture, beating on low to medium speed until just combined. Fold in pears and/or apples; fold in cranberries. Spoon batter into a greased and floured 10 inch fluted tube pan, 10 inch spring-form pan or a 13x9x2 inch baking pan. Spread evenly. Bake in a 350 oven for 50 to 55 minutes for tube pan, 1 to 1-1/4 hours for spring-form pan, or 40 to 45 minutes for the 13x92 pan or until toothpick inserted near centre comes out clean. Cool on wire rack for 20 to 25 minutes. Remove sides of spring-form pan or remove cake from tube pan or leave cake in baking pan. Cool thoroughly on a wire rack. Sprinkle with powdered sugar and/or icing sugar glaze.