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Make this cake when you don't have oven space but want something special after dinner. If you like, serve it with vanilla ice cream instead of crème fraîche, or substitute other favorite fruit for the pears and cranberries.

This Story Originally Appeared On sunset.com

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Credit: Yunhee Kim; Styling: Emma Star Jensen

Recipe Summary test

total:
2 hrs 45 mins
Yield:
Serves 6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat the cooking insert of a 5- to 6-qt. slow-cooker* all over with cooking-oil spray. Evenly spread caramel on bottom, then top with an even layer of pears. Sprinkle with cranberries.

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  • Whisk together flour, sugar, salt, baking powder, milk, and butter in a medium bowl until mostly smooth with only tiny lumps remaining. Pour over fruit and spread with a spatula to cover evenly.

  • Cover and cook until a toothpick inserted in cake portion comes out clean, about 1 hour and 20 minutes on high or 2 1/4 hours on low.

  • Remove basin from slow-cooker and let pudding cake cool 5 minutes. Spoon onto plates, pear side up, and dollop with crème fraîche.

  • *You can use a 4-qt. slow-cooker, but may need to increase the cooking time.

Nutrition Facts

179 calories; calories from fat 22%; protein 3.1g; fat 4.4g; saturated fat 2.6g; carbohydrates 33g; fiber 2.2g; sodium 243mg; cholesterol 12mg.
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