Upside-Down Cardamom-Pear Cake

An ideal spice for sweet, juicy pears, cardamom has a pronounced, slightly spicy flavor similar to ginger. This cake is best served warm.

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 316
Caloriesfromfat 30 %
Fat 10.7 g
Satfat 6.1 g
Monofat 2.8 g
Polyfat 0.6 g
Protein 5.1 g
Carbohydrate 51.3 g
Fiber 1.7 g
Cholesterol 77 mg
Iron 1.6 mg
Sodium 251 mg
Calcium 120 mg

Ingredients

Pears:
2 tablespoons butter
1/4 cup packed brown sugar
1/4 teaspoon ground cardamom
Cooking spray
2 peeled Bartlett or Anjou pears, cored and each cut into 12 wedges
Cake:
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
2 teaspoons baking powder
1/4 teaspoon ground cardamom
1/8 teaspoon salt
3/4 cup granulated sugar
1/4 cup butter, softened
2 large eggs
3/4 cup 2% reduced-fat milk
1 teaspoon vanilla extract

Preparation

Preheat oven to 350°.

To prepare pears, melt 2 tablespoons butter in a small nonstick skillet over medium heat. Add brown sugar and 1/4 teaspoon cardamom; cook 3 minutes or until sugar dissolves, stirring constantly. Pour sugar mixture into a 9-inch round cake pan coated with cooking spray. Arrange pears in an overlapping circle over sugar mixture; set aside.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, baking powder, 1/4 teaspoon cardamom, and salt in a large bowl, stirring well. Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs; beat until blended. Add flour mixture to egg mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Spoon batter into center of prepared pan; gently spread batter to cover fruit.

Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack; run a knife around outside edge. Place a plate upside down on top of pan; invert onto plate. Let stand 2 minutes before removing pan. Cut into wedges.

Note:

Cynthia Nims,

November 2006