![](/images/new-backgrounds/1060476/6047671x1.webp)
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)
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
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.
34