CARAMEL PEAR AND CRANBERRY PUDDING CAKE

*Fall Collection* A quick and easy fall dessert!!  Serves 6-8/ 2  to  2-3/4 hours.

+Cooking-oil spray
2/3 cup good-quality caramel sauce,  warmed
2 ripe Bartlett pears, peeled, cored,  and sliced
3/4 cup cranberries
1 cup flour
1/4 cup sugar
1/2 tsp. salt
1 tsp. baking powder
1 cup milk
2 TB butter, melted
+Cre'me fraiche

1. Coat the cooking insert of a 5-to 6-qt. slow-cooker* all over with cooking-oil spray. Evenly spread caramel on bottom, then top with an even layer of pears. Sprinkle with cranberries.

2. Whisk together flour, sugar,salt, baking powder, milk, and butter in a medium bowl until mostly smooth with only tiny lumps remaining. Pour over fruit and spread with a spatula to cover evenly.

3. Cover and cook until a toothpick inserted in cake portion comes out clean, about 1 hour and 20 minutes on high or 2-1/4 hours on low.

4. Remove basin from slow-cooker and let pudding cake cool 5 minutes. Spoon onto plates, pear side up, and dollop with cre'me frache.

*You can use a 4-quart slow cooker, but may need to increase the cooking time.

(Source: Sunset magazine & photo also)