A spice cake studded with chopped dates forms the base for syrup-coated pears in this old-fashioned skillet dessert.

Recipe by Oxmoor House January 2008

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Credit: Oxmoor House

Recipe Summary

prep:
22 mins
cook:
32 mins
additional:
5 mins
total:
59 mins
Yield:
10 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Melt 1 1/2 tablespoons butter in a 9-inch cast-iron skillet, and add 1/4 cup pear nectar, 1/3 cup brown sugar, and 1/4 teaspoon cinnamon, stirring until combined. Bring to a boil, and cook over medium heat 1 minute or until syrupy, stirring constantly. Arrange pear slices in a circular pattern over syrupy mixture.

  • Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, baking powder, and next 4 ingredients in a medium bowl.

  • Place 1/4 cup butter, granulated sugar, and 1/3 cup brown sugar in a medium bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add egg and vanilla; beat well.

  • Combine 1/4 cup pear nectar and milk. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in dates.

  • Spoon batter over pears, spreading batter to edges. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Loosen cake from sides of pan using a narrow metal spatula. Carefully invert onto a plate. Cut into wedges; serve warm. Top each serving with 1/4 cup ice cream, if desired.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

246 calories; fat 7.2g; saturated fat 4.2g; protein 2.6g; carbohydrates 44.5g; cholesterol 38mg; iron 1.1mg; sodium 192mg; calories from fat 26%; fiber 1.9g; calcium 77mg.
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