Pear Upside Down Cake (Weight Watchers)

By Hapemom

An artful arrangement of pears and pecans on the top of this cake make this dessert a crowd-pleasing showstopper.
5 points /10 servings

Ingredients

• 1 Tbsp butter
• 1/4 cup(s) packed light brown sugar
• 1 large pear(s), peeled and thinly sliced
• 8 pieces pecan halves
• 1 cup(s) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp table salt
• 2/3 cup(s) sugar
• 1/4 cup(s) butter, softened
• 1 large egg(s)
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/3 cup(s) reduced-fat sour cream
• 1/2 cup(s) 1% low-fat milk

Details

Servings 10

Preparation

Step 1

Preheat oven to 350°F.

Place butter in a 9-inch round cake pan; place in oven 2 minutes or until butter melts. Remove pan from oven.

Sprinkle brown sugar evenly over bottom of pan. Arrange pear slices and pecan halves spoke-like over sugar; set aside.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda and salt in a medium bowl. Beat sugar, butter, egg and extracts with a mixer at medium speed until well blended. Add sour cream and half of flour mixture; beat well. Add remaining flour mixture and milk; beat well. Pour batter over pear slices, spreading gently. Bake at 350°F for 30 to 33 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack 5 minutes.

Run a sharp knife around edge of pan to loosen cake. Place a serving plate upside-down over pan; invert cake onto serving plate.

Serve warm or cool completely.

Yield: 10 servings (serving size: 1 wedge).