Windflower Inn Upside Down Pear Cranberry Cake recipe
Preheat oven to 350 degrees
13 by 9 inch greased baking pan.
Place pear slices in glass pie plate, sprinkle lightly with cinnamon and nutmeg and soften in microwave for 2 minutes. (If you don't have a microwave, the cake will still be fine as long as the pears are ripe and soft.) Mix flour and baking powder in a small bowl. In mixing bowl, beat 11/2 sticks of butter until pale and creamy. Add granulated sugar and beat until light and fluffy. Add the eggs, one at a time, beating after each one. Add the two teaspoons of vanilla. Fold the flour into the batter just until no white streaks remain, add the two tablespoons of cranberry liquor.
In a nine inch, oven proof, non-stick skillet, melt remaining three tablespoons butter. Add the brown sugar and cook over moderate heat until melted and bubbly.
Remove from heat and toss cranberries into pan. Arrange pear slices in circles over the melted butter, sugar and cranberries. Begin with the outer circle and work in. Spread batter evenly over the pear slices.
Bake in pre-heated 375 degree oven approximately 25 minutes or until cake tester comes out clean. Allow cake to cool for five minutes and then invert onto large platter. Serve warm, garnish with whipped cream or vanilla ice cream.