Cranberry-Pear Cake

It's a turkey cake! I bought this turkey-shaped cake pan a few years ago and never used it, so I thought I'd try it this year and yep, it turned out looking like a turkey! The recipe is delicious, however. If you want it to turn out looking lovely, use a bundt pan, which I've used in the past, and it will turn out looking like this!

Serve this cake as a coffee cake or with whipped cream for a luscious dessert. We have always used it as a coffee cake for breakfast.

This year, we will wake up to a turkey coffee cake for breakfast! Inside, it looks just like the one above but on the outside, it looks like, well, a turkey! Gobble, gobble!

Serves 10-12

1/2 cup butter
4 eggs
2-1/2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1-1/4 cups sugar
1-1/2 tsp. vanilla
1/4 cup buttermilk
3 cups peeled and coarsely chopped pears and/or apples
1 cup cranberries, coarsely chopped
powdered sugar

1. Let butter and eggs stand at room temperature for 30 minutes.

2. In a small mixing bowl stir together flour, baking powder, and salt: set aside.

3. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Gradually add sugar to butter, 2 Tbsp. at a time, beating on medium to high speed for 6 minutes total. Add vanilla. Add eggs, one at a time, beating for 1 minute after each addition and scraping the bowl often.

Make sure you have a helper to clean up any splatters.

4. Beat in buttermilk or milk. Gradually add flour mixture to butter mixture, beating on low to medium speed just till combined.

5. Fold in pears and/or apples; fold in cranberries. Spoon batter into a bundt pan sprayed with non-sticking spray.

6. Bake in a 350 degree oven for 50 - 55 minutes or till a toothpick inserted near the center comes out clean.

7. Cool on wire rack for 15 minutes and remove from pan. Sprinkle with powdered sugar.

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