- 14 tablespoons (1 stick plus 6 tablespoons) unsalted butter, divided
- 1 cup packed light brown sugar
- 1/2 cup dried fruit-juice sweetened cranberries
- 3 apples, such as Fuji or Granny Smith, peeled, cored and cut into wedges
- 3 pears, such as Anjou or Barlett, cored and sliced
- 1 cup granulated sugar
- 2 eggs plus 1 egg yolk
- 1 2/3 cup all-purpose flour
- 1 1/4 teaspoon ground cinnamon
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3/4 cup buttermilk
In the bowl of an electric mixer, beat remaining 10 tablespoons butter with granulated sugar until fluffy. Beat in eggs and yolk one at a time. In a separate bowl, whisk together flour, cinnamon, baking powder, baking soda and salt. On low speed, beat flour mixture into butter mixture in 3 additions, alternating with additions of buttermilk and scraping down the sides of the bowl occasionally. Pour batter into the skillet over the fruit, smooth the top, and bake in the middle of the oven until the top is golden and the cake springs back when pressed in the center with your fingertip, 45 to 50 minutes.
Cool the cake in the skillet 15 minutes. Run a knife around the edge of the skillet to loosen the cake, then place a large round platter upside-down over the skillet. Protecting your hands with oven mitts, grasp the skillet securely and invert. Lift off the skillet; use a fork to replace or straighten any fruit that has become dislodged. Serve warm or room temperature.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.