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Pear Upside-Down Cake with Pecans

Oxmoor House
Prep time 18 mins
Cook time 32 mins
Yield 10 servings (serving size: 1 wedge)

Ingredients

  • 1 tablespoon butter
  • 1/4 cup packed light brown sugar
  • 1 cup thinly sliced peeled pear (about 1 large)
  • 8 pecan halves
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2/3 cup granulated sugar
  • 1/4 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/3 cup low-fat sour cream
  • 1/2 cup 1% low-fat milk

Nutrition Information

  • calories 194
  • fat 7.1 g
  • satfat 3.1 g
  • protein 2.2 g
  • carbohydrate 31.0 g
  • cholesterol 36 mg
  • iron 0.9 mg
  • sodium 160 mg
  • caloriesfromfat 32 %
  • fiber 1.0 g
  • calcium 40 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place butter in a 9-inch round cake pan; place in oven 2 minutes or until butter melts. Remove pan from oven.

  3. Sprinkle brown sugar evenly over bottom of pan. Arrange pear slices and pecan halves spoke-like over sugar; set aside.

  4. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl. Beat sugar, butter, egg, and extracts with a mixer at medium speed until well blended. Add sour cream and half of flour mixture; beat well. Add remaining flour mixture and milk; beat well. Pour batter over pear slices, spreading gently. Bake at 350° for 30 to 33 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack 5 minutes.

  5. Run a sharp knife around edge of pan to loosen cake. Place a serving plate upside-down over pan; invert cake onto serving plate. Serve warm or cool completely.

Oxmoor House Healthy Eating Collection