Maple-Pear Upside-Down Cake

Maple-Pear Upside-Down Cake Recipe
Randy Mayor; Mary Catherine Muir
Maple syrup, cooked down to a glaze with fresh pears, becomes the topping for this twist on an American dessert classic.

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 288
Caloriesfromfat 30 %
Fat 9.6 g
Satfat 5.3 g
Monofat 2.8 g
Polyfat 0.6 g
Protein 4.1 g
Carbohydrate 47.9 g
Fiber 1.9 g
Cholesterol 76 mg
Iron 1.3 mg
Sodium 262 mg
Calcium 71 mg

Ingredients

1/3 cup maple syrup
3 peeled Bartlett or Anjou pears, each cored and cut into 8 wedges
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon salt
2/3 cup sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
1/2 cup low-fat buttermilk

Preparation

Preheat oven to 350°.

Bring syrup to a boil in a medium nonstick skillet over medium-high heat; cook 2 minutes. Remove from heat; arrange pears in pan in a spokelike fashion. Place pan over medium-high heat, and cook until syrup thickens (about 4 minutes), gently shaking pan frequently.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt); stirring well with a whisk. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well-blended (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in flour mixture alternately with buttermilk, beginning and ending with flour mixture.

Pour batter evenly over pear mixture in prepared pan; wrap handle of skillet with foil. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center. Run a knife around outside edge. Cool in pan 5 minutes. Place a plate upside down on top of cake; invert onto plate. Serve warm.

Note:

January 2001
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