Rosy Pear Upside-down Cake

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* Exported from MasterCook *

 

Rosy Pear Upside-down Cake

 

Recipe By :Weight Watchers, November/December 2000

Serving Size : 8 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Topping

1 tablespoon unsalted butter

1/4 cup seedless raspberry or strawberry jam

2 drops red food coloring (optional)

2 (14 ounces) ripe firm pears -- peeled, halved, and cored

cake

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cardamom

1/2 teaspoon ground ginger

1/2 teaspoon salt

2/3 cup sugar

3 tablespoons unsalted butter -- melted and cooled

1 large egg

2 teaspoons vanilla extract

2/3 cup plain nonfat yogurt

 

Place the oven rack in the lower third of the oven; preheat to 375° F. Spray a

9-inch round cake pan with nonstick spray.

 

Place the butter in a microwavable cup measure; cover with plastic wrap.

Microwave on High until melted, 20—30 seconds. Stir in the

jam and food coloring (if using), until blended. Spoon in the center of the

prepared pan, spreading evenly. (it’s not necessary to

spread all the way to the edge of the pan).

 

Place a pear half cut-side down onto a work surface, and cut lengthwise into

¼-inch slices. Invert cut-side up, onto your palm or a

spatula. Press down lightly to fan out the slices, and place in the prepared pan

with the stem towards the center. Repeat with the

remaining pear halves, arranging the slices to overlap slightly. Arrange any

smaller pieces in the center. Bake until the pears are

almost tender, 15—20 minutes.

 

Meanwhile, whisk the flour, baking powder, baking soda, cardamom, ginger, and

salt in a medium bowl and set aside.

 

Whisk together the sugar, butter, egg, and vanilla in a medium bowl until

smooth; whisk in the yogurt. Add the flour mixture and

stir just until combined; do not overmix.

 

Drop the batter by spoonfuls over the hot topping. (Don’t worry about covering

the topping; the batter will spread as it bakes).

Bake until the top of the cake springs back when lightly pressed and a toothpick

inserted in the center comes out clean, 25—30

minutes. Let stand 3 minutes; run a knife around the edge. Invert onto a serving

platter, using potholders, and gently shake the pan

to loosen. Remove the pan; let cool 15 minutes and serve warm.

 

Per serving: 278 Cal, 7 g Fat, 4 g Sat Fat, 43 mg Chol, 229 mg Sod, 49 g Carb, 2

g Fib, 5 g Prot, 65 mg Calc. POINTS per serving: 6.

 

Source:

" Weight Watchers, November/December 2000 "

S(Formatted by):

" KES on 12/12/00 "

 

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NOTES : This wonderfully moist cake should always he served warm, if you are to

best appreciate its sticky-sweet topping. Select

ripe but firm pears; they’ll hold their shape well in cooking. N: You can make

this cake up to two days ahead; store in the

refrigerator, well wrapped in plastic. Before serving, cover with foil and

reheat at 325°F, for 15 to 20 minutes, or until warmed

through.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0