Pear-Ginger Upside-Down Cake
Browse the recipe 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:
| Serving Size: | 1 slice cake (1/8 of total recipe) |
| Fiber | 2 g |
| Carbohydrate | 23 g |
| Cholesterol | 31 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 27 % |
| Calories | 139 |
| Protein | 3 g |
| Sodium | 174 mg |
DIETARY EXCHANGE:
| Fat | 1/2 |
| Starch | 1-1/2 |