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Topping
1
⁄2 cup packed brown
sugar
1
⁄4 cup butter or
margarine
1 tablespoon light
corn syrup
1 tablespoon finely
chopped crystallized
ginger
1 large ripe pear
Cake
1 cup granulated
sugar
1
⁄2
cup shortening
1 teaspoon vanilla
2 eggs
1
1
⁄2 cups all-purpose
flour
1
⁄2 cup low-fat milk
1 tablespoon finely
chopped crystallized
ginger
1
1
⁄2 teaspoons baking
powder
1
⁄2 teaspoon nutmeg
1
⁄4 teaspoon salt
To make Topping, combine brown sugar, butter,
and corn syrup in small saucepan. Cook and stir
over medium-low heat for 3 to 5 minutes, or until
smooth. Pour evenly into 9-inch round or square
cake pan that has been sprayed with no-stick
cooking spray. Sprinkle evenly with chopped ginger.
Set aside.
To make Cake, place granulated sugar, shortening,
and vanilla in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
45 seconds. Continuing on Speed 2, add eggs and
mix about 45 seconds longer. Continuing on
Speed 2, add remaining cake ingredients and mix
about 30 seconds. Stop and scrape bowl. Turn to
Speed 6 and beat about 1 minute.
Peel, core, and slice pear. Arrange pear slices evenly
over sugar mixture in pan. Spread batter evenly over
pear slices.
Bake at 350ºF for 45 to 55 minutes, or until center
springs back when touched lightly. Let stand in pan
about 3 minutes. Invert onto serving plate. Serve
warm or at room temperature.
Yield: 8 servings.
Per serving: About 462 cal, 5 g pro, 66 g carb,
21 g fat, 70 mg chol, 210 mg sod.
Gingered Pear Upside-Down Cake