Pear-Walnut Upside-Down Cake

Photo: Randy Mayor; Styling: Fonda Shaia

Recipe from

Nutritional Information

Calories 263
Caloriesfromfat 32 %
Fat 9.3 g
Satfat 1.8 g
Monofat 3.6 g
Polyfat 3.9 g
Protein 3.9 g
Carbohydrate 42.5 g
Fiber 1.8 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 342 mg
Calcium 105 mg

Ingredients

1 cup all-purpose flour
1/4 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup low-fat buttermilk
1/4 cup egg substitute or 2 large egg whites
1/4 cup butter or stick margarine, melted
1/4 cup molasses
1 tablespoon butter or stick margarine
1/3 cup packed brown sugar
3 tablespoons chopped walnuts
2 peeled Bosc or Comice pears, cored and thinly sliced lengthwise

Preparation

Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients (flour through cloves) in a bowl. Combine buttermilk, egg substitute, 1/4 cup butter, and molasses in a bowl. Add to flour mixture, stirring until smooth.

Melt 1 tablespoon butter in a 9-inch cast-iron skillet. Stir in 1/3 cup brown sugar, and cook over medium heat 1 minute. Remove from heat; sprinkle with walnuts.

Place pear slices in the bottom of skillet. Pour batter over pears. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; invert cake onto a serving plate. Serve warm or at room temperature.

Note:

January 1999