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Upside-Down: Fresh Pear-Walnut Upside-Down Cake

Source of Recipe

Cooking Light


List of Ingredients

1 cup all-purpose flour
1/4 cup packed brown sugar
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cloves
1/2 cup low-fat buttermilk
1/4 cup egg substitute or 2 large egg whites
1/4 cup butter or stick margarine, melted
1/4 cup molasses
1 TBS. butter or stick margarine
!/3 cup packed brown sugar
3 TBS. chopped walnuts
2 peeled Bosc or Comice pears, cored and thinly sliced lengthwise



Recipe

Preheat oven to 375F.
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 TBS. 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, and bake at 375F for 30
minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10
minutes on a wire rack; invet cake onto a serving plate. Serve warm or at room temperature.
Yield: 8 servings. Calories 263