Cranberry-Pear Stack Cake
Ripe pears, tart cranberries, and buttery cake layers make this a great American cake a showstopper.
Why This Recipe Works
We made sure that enough of the pear juice was cooked off so that the filling didn’t ooze out. The natural thickening power of cooked cranberries helped, too, but using ripe but firm pears was important so that they were not too juicy from the start. We tried other cake batter recipes for the layers, but we settled on our Classic Yellow Bundt Cake, which baked up firm and made moving and handling the thin cake layers much easier.
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