Pear Upside-Down Spice Cake

Pear Upside-Down Spice Cake Recipe
Susan Byrnes
This attractive cake is a good choice to round out a fall menu. Use Bartlett or Anjou pears, if you prefer.

Yield:

12 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 295
Caloriesfromfat 25 %
Fat 8.1 g
Satfat 4.7 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 3.6 g
Carbohydrate 53.4 g
Fiber 1.6 g
Cholesterol 38 mg
Iron 1.4 mg
Sodium 198 mg
Calcium 37 mg

Ingredients

Cake:
3 cups sliced peeled Bosc pears (about 3 pears)
Cooking spray
2 cups all-purpose flour (about 9 ounces)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon instant coffee granules
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 cup granulated sugar
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 large egg, lightly beaten
3/4 cup buttermilk
Glaze:
2 tablespoons butter
1 tablespoon water
1/2 teaspoon fresh lemon juice
3/4 cup packed dark brown sugar
1 1/2 tablespoons buttermilk

Preparation

Preheat oven to 350°.

To prepare cake, arrange pear slices spokelike in bottom of a 9-inch cake pan coated with cooking spray, working from the center of the pan to the edge.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (through cinnamon) in a bowl.

Combine granulated sugar and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter over pears; spread evenly.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Loosen cake from sides of pan using a narrow metal spatula; invert cake onto plate. Let rest 2 minutes; remove pan.

To prepare glaze, combine 2 tablespoons butter, 1 tablespoon water, and juice in a medium saucepan over medium-high heat, stirring until butter melts. Stir in brown sugar; bring to a boil. Remove from heat; stir in 1 1/2 tablespoons buttermilk. Let stand 2 minutes; pour glaze evenly over cake.

Note:

SaBrina Bone,

October 2006
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