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Picture of Pear-Cranberry Upside Down Cake
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2295 kcal 115 %
  • Fat 65 g 101 %
  • Saturated 34 g 172 %
  • Carbs 405 g 135 %
  • Fiber 28 g 113 %
  • Protein 36 g 73 %
  • Cholesterol 762 mg 254 %
  • Sodium 575 mg 24 %
  • Calcium 224 mg 22 %
  • Magnesium 104 mg 25 %
  • Potassium 1387 mg 30 %
  • Iron 15 mg 83 %
  • Zinc 4 mg 37 %
  • Phosphorus 571 mg 82 %
  • Vitamin A 675 µg 75 %
  • Vitamin C 48 mg 53 %
  • Thiamin (B1) 1 mg 119 %
  • Riboflavin (B2) 2 mg 126 %
  • Niacin (B3) 11 mg 70 %
  • Vitamin B6 1 mg 46 %
  • Folate equivalent (total) 531 µg 133 %
  • Vitamin B12 2 µg 68 %
  • Vitamin D 3 µg 23 %
  • Vitamin E 5 mg 35 %
  • Vitamin K 42 µg 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pear-Cranberry Upside Down Cake

Ingredients

  • For Cake
  • 2 tablespoons unslated butter
  • 4 eggs at room temperature
  • 1/2 cup super fine sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla paste
  • 1/8 teaspoon salt
  • 1 cup sifted cake flour
  • For the Fruit
  • 2 tablespoons unslated butter
  • 1/8 cup light brown sugar
  • 1 tablespoon light corn syrup
  • 4 firm but ripe pears, peeled, quareterd and cored
  • 2 tablespoons fresh orange juice
  • 1/3 cup dried cranberries (or fresh)

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