Filter
Top Products
34
Gingered Pear Upside-Down Cake
Topping
1
⁄2 cup (125 mL)
packed brown
sugar
1
⁄4 cup (50 mL) butter
or margarine
1 tbs (15 mL) light
corn syrup
1 tbs(15 mL) finely
chopped
crystallized ginger
1 large ripe pear
Cake
1 cup (250 mL)
granulated sugar
1
⁄2 cup (125 mL)
shortening
1 tsp (5 mL) vanilla
2 eggs
1
1
⁄2 cups (375 mL)
all-purpose flour
1
⁄2 cup (125 mL) low-
fat milk
1 tbs (15 mL) finely
chopped
crystallized ginger
1
1
⁄2 tsp (7 mL) baking
powder
1
⁄2 tsp (2 mL) nutmeg
1
⁄4 tsp (1 mL) 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" (23 cm) 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 (180°C) 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.