Difficutly: very easy
Time: 5 Min
Portion: 1 serving
6 tablespoons (3/4 stick) unsalted butter
1/2 cup firmly packed dark-brown sugar
1 can (16 ounces) pear halves in light syrup, drained and halved lengthwise
1 cup fresh or frozen cranberries
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1/3 cup unsalted butter, at room temperature
1 teaspoons grated lemon rind
1 teaspoon vanilla
1) Heat oven to 350 degrees
2) Prepare toppping: Place butter in 9x9x2-inch baking pan. Place pan with butter in oven until butter melts. With pot holder, carefully remove the hot pan from oven. Stir in the brown sugar until well blended. Arrange the pear halves, rounded side down, decoratively over the sugar mixture in the butter pan. Sprinkle cranberries between pears.
3) Prepare Cake: Stir together flour, sugar, baking powder and salt in large bowl until smooth. Beat in egg, lemon rind and vanilla until blended. Pour the batter evenly over the pears in baking pan.
4) Bake in 350 degrees oven for 35 to 40 minutes or until a wooden pick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 5 minutes. With a small knife, loosen the sides of the cake from the pan. Place a serving platter on top of the pan; invert both the pan and the platter, letting the glaze drip down the sides of the cake. Remove the pan. Serve the upside-down cake warm or at room temperature.