PEAR CRANBERRY CAKE

Recently, all of us food lovers out there heard the sad news about the end of Gourmet Magazine. Since the time of it's first publication back in 1941, Gourmet has printed hundreds of recipes and articles on food and wine. When I heard about the final issue coming out, I just knew I had to do a post on one of the recipes in the final issue. I wanted to do a formal tribute to the magazine that helped inspire not only me, but many cooks out there. I saw this delicious pear cranberry cake in the November issue and knew this was the one I had to post. Since I was on a bit of a cranberry craze, as of late, it only made sense to do this particular recipe. Instead of doing a very large bundt cake, as the recipe suggested, I cut the recipe in half and did a smaller version; which turned out quite nice! This post is for all of the dedicated writers and photographers that helped produce Gourmet Magazine for years. I just want to say - Thank you!

Adapted and modified from the "Pear Cranberry Cake" recipe in the November 2009 issue of Gourmet Magazine.

Makes one 9" round cake

Preheat the oven to 350 Degrees F.
Baking time: 50-55 minutes

Cake Ingredients:

  • 1-1/2 cup all-purpose flour
  • 1/2 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp each: ground all-spice and nutmeg
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup + 2 tbsp vegetable oil
  • 2 large eggs
  • 1/2 tbsp pure vanilla extract
  • 2 Bose Pears, cut into 3/4-inch pieces
  • 1/2 cup fresh cranberries

Glaze Ingredients:

  • 1/2 cup heavy cream
  • 1/4 cup brown sugar
  • 1 tbsp light corn syrup
  • 1 tsp pure vanilla extract
  • 1 cinnamon stick

1. Preheat the oven to 350 F and grease a 9" round cake pan. In a large bowl, mix together the flour, baking powder, salt, and the spices. In another bowl, mix together the two sugars, vegetable oil, the 2 eggs and the vanilla extract.

2. Add the wet ingredients to the flour mixture and gently mix it altogether. Add in the pears and the cranberries. Pour the cake batter into the greased cake pan and even it out using a spatula. Bake it in the oven for 50-55 minutes or until a toothpick inserted comes out clean.


3. In a small saucepan, add all of the glaze ingredients and let it gently simmer for about 10 minutes. It should be slightly thickened. Turn the heat off and set it aside to cool.

4. Once the cake has finished baking, let it cool completely before drizzling the glaze on top. Let the glaze drip over the sides of the cake as well. Serve and enjoy!


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