…a versatile dish to enjoy this holiday season
The holiday season has officially begun. Now that Thanksgiving is over, my Christmas spirit is at an all-time high. Black Friday was a success this year, for my Christmas shopping is complete. Presents are wrapped and neatly stacked underneath my beautifully lit 6-foot artificial tree, strung with pink sparkly ornaments and zebra striped stilettos. I stocked up on sugar, flour, butter, cupcake liners, colorful ribbons, and cute polka dot treat bags. Yesterday marked the beginning of my baking marathon that will not end until Santa Clause comes to town. It is the only marathon that could ever bring excitement to my life and add inches to my waistline. However, without a doubt, it is my favorite time of year, so you will not hear me complaining about sporting stretch pants and jeans with elastic waistbands. :)
To kick this baking season off right, I started with a very simple and very delicious cake, loaded with topaz-colored pears and ruby red cranberries. The tartness of the cranberries is just enough to complement the sweetness of the pears. It is the warm caramel sauce that takes this recipe from an ordinary coffee cake to an elegant dessert. Enjoy this light and lovely holiday dish for breakfast or dessert.
Adapted from: likemotherlikedaughters
3 cups peeled, diced, ripe pear
1 tablespoon sugar
2 cups sugar
1 cup oil
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups dried cranberries, chopped
2 teaspoons vanilla extract
(1) Preheat oven to 350° F. Butter and flour a 10 cup Bundt pan.
(2) Toss pears with 1 tablespoon sugar and let stand.
(4) Combine flour, salt and baking soda. Add to egg mixture a cup at a time on low speed until blended.
(6) Pour into prepared pan.