Maple-Pear Upside-Down Cake

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 30%
  • Fat: 9.6g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.1g
  • Carbohydrate: 47.9g
  • Fiber: 1.9g
  • Cholesterol: 76mg
  • Iron: 1.3mg
  • Sodium: 262mg
  • Calcium: 71mg

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

  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.
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