TLC Cooking "Pear-Ginger Upside-Down Cake"

Pear-Ginger Upside-Down Cake

Pear-Ginger Upside-Down Cake

YIELD Makes 8 servings
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INGREDIENTS

2	unpeeled Bosc or Anjou pears, cored and thinly sliced
3	tablespoons fresh lemon juice
1	tablespoons butter, melted
1	tablespoons packed brown sugar
1	cup all-purpose flour
1	teaspoon baking powder
1	teaspoon ground cinnamon
1/4	teaspoon baking soda
1/8	teaspoon salt
1/3	cup fat-free (skim) milk
1	egg
3	tablespoons apricot fruit spread
1	tablespoon vegetable oil
1	tablespoon minced fresh ginger

PREPARATION:

Preheat oven to 375°F. Spray 10-inch deep-dish pie pan with nonstick cooking spray; set aside.
Toss pears in lemon juice; drain. Brush butter evenly onto bottom of prepared pan; sprinkle sugar over butter. Arrange pears in pan; bake 10 minutes.
Meanwhile, combine flour, baking powder, cinnamon, baking soda and salt in small bowl. Combine milk, egg, fruit spread, oil and ginger in medium bowl; mix well. Add flour mixture to milk misture; stir until well blended. (Batter will be very thick.) Carefully spread batter evenly over pears to edge of pan.
Bake 20 to 25 minutes or until golden brown and toothpick inserted into center comes out clean.
Cool in pan on wire rack 5 minutes. Use knife to loosen cake from side of pan. Place 10-inch plate over top of pan; quickly invert cake onto place. Place any pears left in pan on top of cake. Serve warm.

This recipe appears in: Cakes

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Fat	1/2
Starch	1-1/2

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