Cranberry Pear Spoon Cake

A slice of cranberry-pear cake on a white plate with a fork. The cake appears moist, with visible bits of berries throughout, set on a wooden table.

5 from 1 vote

A cozy, seasonal dessert that’s easier than a boxed mix—this spoon cake layers juicy cranberries and sweet pears with just a hint of ginger and a golden cake topping, perfect for winter gatherings. Versatile and approachable, you can use fresh or preserved fruit straight from your pantry, and serve it warm with a dusting of powdered sugar, whipped cream, or a scoop of ice cream for an extra touch of indulgence.

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Prep Time 15

Cook Time 50

Servings: 6 Servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Fruit Layer

8 ounces cranberries fresh if possible
2 Tablespoons large Asian pears peeled, seeded, and chopped using a paring knife
1 teaspoon ground ginger
⅓ cup brown sugar
¼ cup lemon juice
1 teaspoon all-purpose flour

Cake Layer

½ cup salted butter melted and cooled
2 eggs room temperature
¼ cup milk
½ cup white sugar
1 cup all-purpose flour
1 teaspoon vanilla extract
Zest of 1 lemon

Equipment

Method

Preheat oven to 325 degrees Fahrenheit. Lightly grease a 9" pie plate.
Toss all of the fruit layer ingredients together directly in the pie plate. Mix together well then spread evenly.
In a bowl, whisk together the flour, sugar, and lemon zest.
Whisk together the melted butter, eggs, vanilla, and milk until thoroughly combined.
Pour the wet ingredients into the dry and mix well.
Pour the cake batter over the fruit and spread evenly. Don't worry if some of the fruit mixes in.
Bake in the preheated oven for 50 to 60 minutes. The top and edges will be golden. An inserted toothpick will come out clean.

Notes

Chopped fresh apples work great in place of pears.

If using canned pears, be sure to drain them first.

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