Cranberry Pear Cake

cranberry pear cake
This recipe was submitted by Taste of Home Cake Recipes. “If you want a change-of-pace cake that's full of fall flavors, try this pairing of cranberries and pears,” says Jeanne Holt from Mendota Heights, Minnesota. “The nutty filling and glaze topping elevate Cranberry Pear Cake from a coffee cake to a special dessert.”
Recipe By: Taste of Home Cake Recipes
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 1 cup packed brown sugar
    • 3/4 cup chopped pecans
    • 1/3 cup chopped dried cranberries
    • 1 teaspoon apple pie spice
  • Batter:
    • 1/2 cup butter, softened
    • 1 cup sugar
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup (8 ounces) sour cream
    • 2 cups chopped peeled ripe pears
  • Glaze:
    • 1 cup confectioners' sugar
    • 5 teaspoons milk
    • 4-1/2 teaspoons butter, melted
    • 1/4 teaspoon apple pie spice
    • 1/4 teaspoon vanilla extract


In a small bowl, combine the brown sugar, pecans, cranberries and apple pie spice; set aside. In a large mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in pears.

Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with half of the pecan mixture; top with remaining batter and pecan mixture.

Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a bowl, whisk the glaze ingredients until smooth; drizzle over cake.
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