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Simple Butter Cake with Cranberries and Pears

A simple butter cake to make with varying seasonal fruit. A nice dessert but also a breakfast treat.
Course Desserts or Breakfast
Author adapted from The Cook's Atelier


  • For Cake
  • 1 stick of butter at room temperature
  • 1 1/3 cups all purpose flour
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon fine sea salt
  • 2/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 medium pears sliced
  • 2/3 cup fresh cranberries
  • For Simple Syrup
  • 1/2 cup sugar
  • 1/2 water
  • 1 star of anise
  • 1 cinnamon stick


  • Preheat oven to 350 degrees F. Butter a 9 inch spring form pan.
  • Make the simple syrup by combining 1/2 cup sugar and 1/2 cup water in a small sauce pan. Warm on medium heat until the sugar is dissolved. Remove from heat and add 1star of anise and cinnamon stick. Set aside to cool. Once simple syrup is cool add pear slices and cranberries to marinate.
  • In a small bowl whisk together the flour, baking powder and salt.
  • In a large bowl of an electric mixer beat the butter and sugar together until creamy. Add the egg, and vanilla extract, beat to combine. Add a third of the flour, followed by a third of the milk alternating and mixing between additions until all flour and milk are well mixed into batter.
  • Drain pears and cranberries from simple syrup, gently pat the fruit dry.
  • Pour the cake batter into the spring form pan and arrange pear slices in a fan around the cake pan. Sprinkle cranberries randomly over the top. Sprinkle the cake with1 tablespoon of sugar.
  • Bake for 10 minutes and then turn oven down to 325 degrees F and bake for 40 minutes or until cake tester comes out clean. Serve warm with whipping cream.