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Pear-Walnut Upside-Down Cake

Photo: Randy Mayor; Styling: Fonda Shaia
Yield 8 servings (serving size: 1 wedge)

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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

  4. 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.