Caramel Pear and Cranberry Pudding Cake Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Stephanie Spencer
Make this cake when you don't have oven space but want something special after dinner. If you like, serve it with vanilla ice cream instead of crème fraîche, or substitute other favorite fruit for the pears and cranberries.
Ingredients
Cooking-oil spray
2/3 cup good-quality caramel sauce, warmed
2 ripe Bartlett pears, peeled, cored, and sliced
3/4 cup cranberries
1 cup flour
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 cup milk
2 tablespoons butter, melted
Crème fraîche
Instructions
Coat the cooking insert of a 5- to 6-qt. slow-cooker* all over with cooking-oil spray. Evenly spread caramel on bottom, then top with an even layer of pears. Sprinkle with cranberries.
Whisk together flour, sugar, salt, baking powder, milk, and butter in a medium bowl until mostly smooth with only tiny lumps remaining. Pour over fruit and spread with a spatula to cover evenly.
Cover and cook until a toothpick inserted in cake portion comes out clean, about 1 hour and 20 minutes on high or 2 1/4 hours on low.
Remove basin from slow-cooker and let pudding cake cool 5 minutes. Spoon onto plates, pear side up, and dollop with crème fraîche.
*You can use a 4-qt. slow-cooker, but may need to increase the cooking time.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment