Pear-Almond Upside-Down Cake

recipe
An ovenproof nonstick skillet works as well as cast-iron. You can substitute apples for the pears to vary the flavor of this cake.

Yield:

10 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 302
Caloriesfromfat 31 %
Fat 10.4 g
Satfat 5 g
Monofat 3.7 g
Polyfat 0.9 g
Protein 4.1 g
Carbohydrate 49.7 g
Fiber 2 g
Cholesterol 62 mg
Iron 1.3 mg
Sodium 217 mg
Calcium 62 mg

Ingredients

1/4 cup blanched almonds
1 tablespoon powdered sugar
2 tablespoons light-colored corn syrup
1 tablespoon butter
1/2 cup packed brown sugar
3 peeled Anjou or Bosc pears, cored and each cut into 8 wedges
1/3 cup dried tart cherries
2/3 cup granulated sugar
1/3 cup butter, softened
2 large eggs
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Preparation

Preheat oven to 350º.

Combine the almonds and powdered sugar in a food processor; pulse 8 times or until finely chopped.

Heat corn syrup and 1 tablespoon butter in a 10-inch cast-iron skillet over medium heat until butter melts. Stir in brown sugar, and cook 1 minute or until bubbly. Remove from heat. Arrange pear slices spokelike in pan, working from center of pan to edge; sprinkle with cherries. Cook over medium heat 15 minutes or until syrupy, gently shaking pan occasionally (do not stir).

While pears cook, place granulated sugar and 1/3 cup butter in a large bowl; beat with a mixer at medium speed 4 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into a dry measuring cup; level with a knife. Combine almond mixture, flour, baking powder, and salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to egg mixture, beginning and ending with flour mixture; stir with a rubber spatula just until blended. Stir in extracts. Gently spoon batter over pears, spreading evenly. Bake at 350º for 30 minutes or until golden brown. Run a sharp knife around edge of pan to loosen cake. Place a plate upside down on top of pan; carefully invert cake onto the plate.

December 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note