This is a print preview of "Maple Pear Upside Down Cake" recipe.

Maple Pear Upside Down Cake Recipe
by Global Cookbook

Maple Pear Upside Down Cake
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  Servings: 8

Ingredients

  • 1/3 c. maple syrup
  • 3 x Anjou pears or possibly Bartlett peeled cored, and cut into 8 wedges
  • 1 c. all-purpose flour
  • 3/4 tsp baking pwdr
  • 1/4 tsp baking soda
  • 1/4 tsp grnd ginger
  • 1/4 tsp salt
  • 2/3 c. sugar
  • 1/3 c. butter softened
  • 1 tsp vanilla extract
  • 2 lrg Large eggs
  • 1/2 c. lowfat buttermilk

Directions

  1. Preheat oven to 350 degrees.
  2. Bring syrup to a boil in a medium nonstick skillet over medium-high heat; cook 2 min. Remove from heat; arrange pears in pan in a spokelike fashion. Place pan over medium-high heat, and cook till syrup thickens (about 4 min), gently shaking pan frequently.
  3. Lightly spoon flour into a dry measuring c.; level with a knife. Combine flour and next 4 ingredients (flour through salt); stirring well with a whisk. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed till well-blended (about 2 min). Add in Large eggs, 1 at a time, beating well after each addition. Stir in flour mix alternately with buttermilk, beginning and ending with flour mix.
  4. Pour batter proportionately over pear mix in prepared pan; wrap handle of skillet with foil. Bake at 350 degrees for 30 min or possibly till cake springs back when touched lightly in center. Run a knife around outside edge. Cold in pan 5 min. Place a plate upside down on top of cake; invert onto plate. Serve hot.
  5. Yield: 8 servings (serving size: 1 wedge).
  6. I made this today and I loved it. I am sort of picky about my upside down cakes, and this has a great texture and flavor. If you really like ginger you could probably mince crystallized ginger and substitute it for the grnd.