Pear Upside-Down Banana Cake

Photo: Ceijae

Yield: 8 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 273
  • Fat: 8.4g
  • Saturated fat: 4.8g
  • Protein: 3.5g
  • Carbohydrate: 47.5g
  • Fiber: 1.8g
  • Cholesterol: 47mg
  • Iron: 1.3mg
  • Sodium: 242mg
  • Calcium: 28mg

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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