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Ingredients
- 1/3 cup maple syrup
- 3 peeled Bartlett or Anjou pears, each cored and cut into 8 wedges
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2/3 cup sugar
- 1/3 cup butter, softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup low-fat buttermilk
Details
Servings 8
Adapted from myrecipes.com
Preparation
Step 1
Bring syrup to boil in medium non stick skillet over medium-high heat; cook 2 mins. Remove from heat; arrange pears in skillet in spokelike fashion. Place pan over medium high heat and cook until syrup thickens (about 4 mins) gently shaking pan frequently.
Combine flour and next 4 ingds, whisk well. Place sugar, butter and vanilla in large bowl; beat at medium speed until well blended (about 2 minutes) Add eggs 1 at a time, beating well after each. Stir in flour mixture alternately with buttermilk, beginning and ending with flour.
Pour batter over pears; wrap handle of skillet with foil. Bake 350* for 30 mins. or until cake springs back. Run a knife around edge. Cool in pan 5 mins. Place plate upsidedown on top of cake; invert onto plate. Serve warm.
288 cal, 9.6g fat, 47.9g carbs, 262g sod, 1.9g fiber
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