Pear Upside-Down Banana Cake

Recipe from

Oxmoor House

Recipe Time

Prep: 20 Minutes
Cook: 35 Minutes

Nutritional Information

Calories 273
Fat 8.4 g
Satfat 4.8 g
Protein 3.5 g
Carbohydrate 47.5 g
Fiber 1.8 g
Cholesterol 47 mg
Iron 1.3 mg
Sodium 242 mg
Calcium 28 mg

Ingredients

1 tablespoon butter or stick margarine, melted
1/4 cup firmly packed brown sugar
2 cups thinly sliced peeled red pear (about 1 1/2 small pears)
1/4 cup butter or stick margarine, softened
2/3 cup granulated sugar
1 large egg
1/2 cup mashed ripe banana (about 1 medium)
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup low-fat buttermilk

Preparation

Coat bottom of a 9-inch round cake pan with melted butter. Sprinkle with brown sugar, and arrange pear slices over sugar in an overlapping pattern.

Beat 1/4 cup butter at medium speed of an electric mixer until creamy; gradually add 2/3 cup granulated sugar, beating well. Add egg and banana, beating well.

Combine flour, soda, and salt in a small bowl; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Spoon batter over pear slices.

Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack. Loosen cake from sides of pan with a narrow metal spatula and invert onto a cake plate. Serve warm.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
My Notes

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

Add Note