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Gingered Pear Upside-Down Cake
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" 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 protein, 66 g
carb, 21 g fat, 70 mg chol, 210 mg sodium.