Photo: Oxmoor House
Prep Time
22 Mins
Cook Time
32 Mins
Other Time
5 Mins
10 servings (serving size: 1 wedge)

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

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Oxmoor House Healthy Eating Collection

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