Caramel Pear And Cranberry Pudding Cake

• 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 teaspoon salt
• 1 teaspoon baking powder
• 1 cup milk
• 2 tablespoons butter, melted
• Creme 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 creme fraiche.
5. *You can use a 4-qt. slow-cooker, but may need to increase the cooking time.

cookingoil spray, caramel sauce, bartlett, cranberries, flour, sugar, salt, baking powder, milk, butter, crueme fraueeche

Taken from www.myrecipes.com/recipe/caramel-pear-cranberry-cake (may not work)