Recipe by Cooking Light January 1999

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Credit: Randy Mayor; Styling: Fonda Shaia

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

263 calories; calories from fat 32%; fat 9.3g; saturated fat 1.8g; mono fat 3.6g; poly fat 3.9g; protein 3.9g; carbohydrates 42.5g; fiber 1.8g; iron 2mg; sodium 342mg; calcium 105mg.
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