KitchenAid 9708308B manual Gingered Pear Upside-Down Cake

Gingered Pear Upside-Down Cake

Topping

1⁄2 cup (125 mL) packed brown sugar

1⁄4 cup (50 mL) butter or margarine

1tbs (15 mL) light corn syrup

1tbs(15 mL) finely chopped crystallized ginger

1large ripe pear

Cake

1cup (250 mL) granulated sugar

1⁄2 cup (125 mL) shortening

1tsp (5 mL) vanilla

2 eggs

11⁄2 cups (375 mL) all-purpose flour

1⁄2 cup (125 mL) low- fat milk

1tbs (15 mL) finely chopped crystallized ginger

11⁄2 tsp (7 mL) baking powder

1⁄2 tsp (2 mL) nutmeg

1⁄4 tsp (1 mL) salt

To make Topping, combine brown sugar, butter, and corn syrup in small saucepan. Cook and stir over medium-low heat for 3 to 5 minutes, or until smooth. Pour evenly into 9" (23 cm) round or square cake pan that has been sprayed with no-stick cooking spray. Sprinkle evenly with chopped ginger. Set aside.

To make Cake, place granulated sugar, shortening, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 45 seconds. Continuing on Speed 2, add eggs and mix about 45 seconds longer. Continuing on Speed 2, add remaining cake ingredients and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 6 and beat about

1 minute.

Peel, core, and slice pear. Arrange pear slices evenly over sugar mixture in pan. Spread batter evenly over pear slices.

Bake at 350ºF (180°C) for 45 to 55 minutes, or until center springs back when touched lightly. Let stand in pan about 3 minutes. Invert onto serving plate. Serve warm or at room temperature.

Yield: 8 servings.

Per serving: About 462 cal, 5 g protein, 66 g carb, 21 g fat, 70 mg chol, 210 mg sodium.

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