Pear-Ginger Upside-Down Cake
Source of Recipe
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Recipe Introduction
servings 8
points 3
List of Ingredients
2 unpeeled Bosc or Anjou pears, cored and sliced 1/4-inch thick
3 tablespoons fresh lemon juice
1 to 2 tablespoons melted butter
1 to 2 tablespoons packed brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup fat-free (skim) milk
3 tablespoons no-sugar-added apricot spread
1 egg
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger
Recipe
1. Preheat oven to 375°F. Spray 10-inch deep-dish pie pan with nonstick cooking spray; set aside.
2. Toss pears in lemon juice; drain. Brush butter evenly onto bottom of prepared pan; sprinkle sugar over butter. Arrange pears in pan; bake 10 minutes.
3. Meanwhile, combine flour, baking powder, cinnamon, baking soda and salt in small bowl; set aside. Combine milk, apricot spread, egg, oil and ginger in medium bowl; mix well. Add flour mixture; stir until well mixed (batter is very thick). Carefully spread batter evenly over pears to edge of pan.
4. Bake 20 to 25 minutes or until golden brown and toothpick inserted into center comes out clean.
5. Cool 5 minutes; use knife to loosen cake from side of pan. Place 10-inch plate over top of pan; quickly turn over to transfer cake to plate. Place any pears left in pan on top of cake. Serve warm.
Nutrients per Serving
(1 slice cake (1/8 of total recipe))
Calories 139
Calories from Fat 27 %
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 31 mg
Carbohydrate 23 g
Fiber 2 g
Protein 3 g
Sodium 174 mg
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