Old Maid Cake

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The inspiration for this dessert is tarte Tatin, the French upside-down apple tart that was created by two unmarried sisters.
8 servings (serving size: 1 wedge)


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1 cup all-purpose flour
1/4 cup firmly packed brown sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup low-fat buttermilk
1/4 cup egg substitute
1/4 cup molasses
2 tablespoons stick margarine, melted
2 tablespoons stick margarine
1/3 cup firmly packed brown sugar
3 tablespoons chopped walnuts
2 medium pears(about 1 pound)
Cinnamon sticks (optional)
Pear slices (optional)


Preheat oven to 375°.

Combine first 8 ingredients in a bowl; stir well. Combine buttermilk, egg substitute, molasses, and 2 tablespoons melted margarine in a bowl; stir well. Add to flour mixture, stirring until smooth.

Melt 2 tablespoons margarine in a 9-inch cast-iron skillet. Stir in 1/3 cup brown sugar; cook over medium heat 1 minute. Remove from heat; sprinkle with walnuts.

Peel and core pears. Cut each in half lengthwise. Cut each half into thin slices, cutting to, but not through, stem end. Fan pear halves; place, core sides up, on top of brown sugar mixture in skillet. Pour batter over pears; bake at 375° for 35 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Invert onto a cake plate. Garnish with cinnamon sticks and pear slices, if desired.

Created date

January 1997

Nutritional Information

Calories 250
Caloriesfromfat 28 %
Fat 8 g
Satfat 1.4 g
Monofat 2.9 g
Polyfat 3 g
Protein 3.9 g
Carbohydrate 42.5 g
Fiber 1.8 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 248 mg
Calcium 105 mg