Yield: 6 to 8 servings
2 T. butter
1/3 cup packed brown sugar
1 T. water
8 ounces pears, peeled, cored and sliced to 1/4 inch
3 T. dried cranberries, raisins or other chopped dried fruit
whipped cream and sliced almonds for garnish (optional)
In small saucepan, melt butter. Add brown sugar and water; stir until thoroughly combined. Pour into 9-inch-round cake pan. Arrange sliced pears and dried fruit on top of butter mixture.
Preheat oven to 350 degrees F. In medium-large bowl, stir together flour, sugar, baking powder and salt. Add remaining ingredients. Beat with electric mixer on low speed until combined; then beat on medium speed for 1 minute. Spoon batter evenly over top of pear slices in cake pan. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Remove from oven, and cool on wire rack for 5 minutes. Using table knife, loosen the sides. Place serving plate upside down on top of cake pan, and invert so that cake emerges pear-side up. Serve warm, garnished with whipped cream and sliced almonds.