Recipe from the book Northwest Berry Cookbook by Raintree customer Kathleen Desmond Stang.
Makes 8 servings

Ruby-red cranberries sparkle among the pear slices on top of the cake. Use firm ripe pears. They are ready when the stem end yields when gently pressed.

4 tbsp(1/2 stick) plus 2 tbsp butter, softened
1/3c packed brown sugar
2 small to medium firm ripe pears, peeled, cored and cut into thin slices
2/3c fresh or partially thawed frozen cranberries, rinsed and picked over
1 1/4c all purpose flour                                             1 1/2 tsp. baking powder
1/2 tsp. salt                                                                1/2 tsp. ground cinnamon
1/2 tsp. ground ginger                                              1/2 tsp. ground nutmeg
1/2 tsp. granulated sugar
1 large egg, beaten
1/2 C milk
1 1/2 tsp. grated lemon peel
vanilla ice milk or frozen yogurt (optional)

Preheat oven to 350 degrees.

Place the 2 tablespoons of butter in a 9-inch round cake pan. Heat in the oven for 2 or 3 minutes, or until melted. Sprinkle with the brown sugar and arrange the pear slices in the pan, slightly overlapping. Fill in with cranberries and set aside.
Stir together the flour, baking powder, salt, cinnamon, ginger, and nutmeg and set aside. In the bowl of an electric mixer, beat the granulated sugar and the remaining 4 tablespoons of butter until well blended. Stir in the egg, milk, and lemon peel. Stir in the flour mixture. Pour the batter evenly over the fruit.

Bake for about 35 minutes, or until a wooden pick inserted near the center comes out clean. Cool for 5 minutes on a rack. Loosen the cake from the sides of the pan and invert onto a platter. Serve warm or at room temperature with vanilla ice milk or frozen yogurt, if desired.