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Maple-Pear Upside-Down Cake

Randy Mayor; Mary Catherine Muir
Yield 8 servings (serving size: 1 wedge)
Maple syrup, cooked down to a glaze with fresh pears, becomes the topping for this twist on an American dessert classic.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.