The inspiration for this dessert is tarte Tatin, the French upside-down apple tart that was created by two unmarried sisters.

Recipe by Cooking Light January 1997

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Yield:
8 servings (serving size: 1 wedge)
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • Combine first 8 ingredients in a bowl; stir well. Combine buttermilk, egg substitute, molasses, and 2 tablespoons melted margarine in a bowl; stir well. Add to flour mixture, stirring until smooth.

  • Melt 2 tablespoons margarine in a 9-inch cast-iron skillet. Stir in 1/3 cup brown sugar; cook over medium heat 1 minute. Remove from heat; sprinkle with walnuts.

  • Peel and core pears. Cut each in half lengthwise. Cut each half into thin slices, cutting to, but not through, stem end. Fan pear halves; place, core sides up, on top of brown sugar mixture in skillet. Pour batter over pears; bake at 375° for 35 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Invert onto a cake plate. Garnish with cinnamon sticks and pear slices, if desired.

Nutrition Facts

250 calories; calories from fat 28%; fat 8g; saturated fat 1.4g; mono fat 2.9g; poly fat 3g; protein 3.9g; carbohydrates 42.5g; fiber 1.8g; iron 2mg; sodium 248mg; calcium 105mg.
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