Cooking time: 20 minutes + 30 minutes
Start to finish time: 1 hour 10 minutes
Ingredients for caramelized fruits:
3 Bosc pears
¾ Cup cranberries
1 Lemon zested then juiced
6 Tablespoons brown sugar
½ Stick of butter (approximately 45g)
Ingredients for cake batter:
1 Cup vanilla yogurt
½ Cup orange juice
½ Cup heavy cream
1 Cup granulated sugar
1 ½ Cup self-rising flour
1 Teaspoon baking powder
Zest of 1 lemon
1 Teaspoon of butter to grease the pan.
Soak the cranberries in hot water for 10 minutes, drain them.
Peel and quarter the apples and the pears.
Greece a 10” round cake pan, preferably with removable bottom, with some butter.
In a large saucer or large pan, combine the apples, pears, cranberries, lemon juice, lemon zest, sugar and butter. Cook uncovered for 20 minutes, on medium heat; or until the sauce starts to thicken. Remove from the heat
Set the oven to preheat to 350 degrees, on bake option.
In a large bowl, combine the eggs, yogurt, orange juice, heavy cream and sugar. Whisk until the sugar dissolves (about 3 minutes).
Add the flour and baking powder slowly while continuing to whisk, until the batter thickens.
Add the lemon zest, and stir with a spatula.
Transfer the cooked fruits to the cake pan, spread them in the bottom of the pan. Pour the caramel sauce over them.
Pour the cake batter over the fruits.
Place the pan in the oven, on the middle shelf, and cook at 350 degrees for about 25 to 30 minutes.
Stick a knife in the cake, if it comes out clean, the cake is cooked enough, otherwise add another 5 minutes of cooking time.
Flip the cake over on the serving plate while it is still hot, otherwise the fruits will stay stuck to the bottom of the pan.
Serve with hot tea or fresh drinks.