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Cranberry Pear Breakfast Cake

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 8 servings


  • 1-1/2 cups fresh cranberries rinsed and drained well
  • 1 15.25 ounce can Del Monte® Pear Chunks or Halves in Heavy Syrup
  • 1/2 cup unsalted butter softened
  • 1 cup plus 1 tablespoon sugar divided
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons fresh lemon zest
  • 2 cups plus 1 tablespoon all-purpose flour divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk


  • Preheat the oven to 350 degrees. Coat a 9" or 10" oven safe skillet or baking dish with non-stick cooking spray.
  • Place the cranberries and 1 tablespoon of flour in a small bowl and toss to coat the cranberries. Set aside. Chop pear chunks or halves and set aside.
  • In a large bowl using an electric mixer, cream butter and sugar until light and fluffy. Add the egg, vanilla extract, and lemon zest and beat until combined.
  • In a separate bowl use a spoon to mix together 2 cups flour, baking powder and salt. Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk, beating with the electric mixer until combined. Use a wooden spoon to fold in the flour coated cranberries and the chopped pears. Mix lightly just until combined. Transfer to prepared baking dish. Sprinkle 1 tablespoon of sugar evenly over the top of the cake batter.
  • Bake for 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Allow to cool for 10 to 15 minutes before serving.
  • Adapted from Alexandra's Kitchen