Ingredients

How to make it

  • Preheat oven to 325 degrees convection or 350 standard.
  • Prepare a 10-inch cake pan by greasing, lining with parchment round, greasing and flouring and coating with 2 tablespoons sugar. In a stand mixer fitted with a paddle, cream together sugar, butter and orange zest.
  • Add eggs one at a time, allowing each to fully incorporate before adding the next, and scraping continually.
  • Meanwhile, in a large bowl, sift together flour, baking powder and kosher salt.
  • Add flour gradually and mix until just combined. Meanwhile, in a saucepot over medium-high heat, combine cranberries, vanilla, sugar, ground star anise and orange zest and cook until sugar has dissolved and sauce comes together, about 5 minutes.
  • Remove from heat. Arrange Asian pear slices in an overlapping layer on bottom of pan.
  • Spoon cranberry sauce evenly over Asian pears. Spread cake batter evenly over cranberries.
  • Bake in center of oven until top springs back when touched with fingertip, about 30-40 minutes convection or 40-50 minutes standard oven.
  • Remove from oven and let cool on a rack for about 5-10 minutes before inverting onto a serving plate.
  • Serve with ice cream.
  • *to make ground star anise, toast whole star anise in a dry pan until fragrant.
  • Let cool and grind to a powder in a spice grinder.
  • Sift ground star anise and use the finely ground product to in the recipe.

Reviews & Comments 3

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  • huxter 8 years ago
    A friend of ours cooked a similar dish last week but with ginger .Now I'm going to impress them with yours ,so thanks very much ,it sounds delicious !
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  • andypandy 8 years ago
    Watched Ming do this on tv, and looks so good nice and moist cake. I will be making this one soon for my family. Thanks for posting the recipe as I couldn't find it on his site.
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    " It was excellent "
    herby ate it and said...
    If this is anything like pineapple upside down cake, I'd love it!
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