Cranberry Pear Cake

I have been raving about the apples this year, but the pears are just as wonderful.  Make this cake and enjoy the bounty of the season.  Please note - most grocery stores only carry fresh cranberries during the holiday season -  November and December.  Purchase some slightly under ripe pears at your local farmers market and refrigerate them until the cranberries are available.  When you do buy cranberries, take the advice on the Ocean Spray Bag - buy at least two bags and freeze one.  They freeze beautifully and will give you more options throughout the year.

  2 1/2 Cups Flour                                                  1 1/2 Cups Pear, peeled, cored, -and chopped

  2 Tsp Baking Powder                                          3/4 Cup Walnuts, Chopped                   

  1/2 Tsp Cinnamon                                                                   

  1/2 Tsp Nutmeg                                                  Caramel Sauce

  3 Tbl Butter, softened                                           1 Cup Light Brown Sugar, Packed

  3/4 Cup Sugar                                                      1/2 Cup Butter

  1/4 Cup Light Brown Sugar, Packed                      1/2 Cup Whipping Cream

  2 Large Eggs                                                        2 Tbl Light Corn Syrup

  1 Cup 1% Milk                                                     1 Tsp Vanilla

  12 Ounce Cranberries, Fresh                                                  

Preheat oven to 350 degrees F. Grease and flour a 9 inch square baking pan; set aside. Combine 2 cups of the flour, baking powder, cinnamon, and nutmeg, set aside.  In a large bowl, beat the butter and sugar until fluffy.  Beat in eggs, one at a time, beating well after each. Add flour mixture alternately with milk, beating on low after each addition until combined. In a bowl, toss cranberries, pear, and walnuts (optional) with remaining 1/2 cup flour; gently stir into batter. Spoon into prepared pan.  Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool 15 minutes on a wire rack. Remove from pan; cool on rack.

To make Caramel Sauce: In a large saucepan combine all caramel sauce ingredients except vanilla.  Bring to boiling, stirring to dissolve sugar. Boil gently for 3 minutes. Remove from heat; stir in 1 teaspoon vanilla. Cool slightly. Serve cake warm topped  with caramel sauce and, if desired, whipped cream.

16 Servings:  Per Serving: 344 Cal (35% from Fat, 6% from Protein, 59% from Carb); 5 g Protein; 14 g Tot Fat; 6 g Sat Fat; 4 g Mono Fat; 52 g Carb; 2 g Fiber; 32 g Sugar; 87 mg Calcium; 2 mg Iron; 147 mg Sodium