Pear-Ginger Upside-Down Cake
Makes 8 servings
|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|
|1/3||cup fat-free (skim) milk|
|3||tablespoons apricot fruit spread|
|1||tablespoon vegetable oil|
|1||tablespoon minced fresh ginger|
- 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.
|Serving Size:||1 slice cake (1/8 of total recipe)|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||27 %|
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