Pear Ginger Upside Down Cake

By learen

Diabetic cookbook

Ingredients

• 2 unpeeled Bosc pears, cored and thinly sliced
• 3 T fresh lemon juice
• 1 T melted butter
• 1 T packed brown sugar
• 1 c flour
• 1 t each baking powder and ground cinnamon
• 1/4 t baking soda
• 1/8 t slat
• 1/3 c fat free milk
• 1 egg
• 3 T apricot fruit spread ***
• 1 t veg oil
• 1 T minced fresh ginger

Preparation

Step 1

preheat oven to 375. Spray 10 in deep dish pie pan with Pam and set aside.
Toss pears in lemon juice; drain. Brush butter evenly onto bottom of prepared pan. Sprinkle with sugar. Arrange pears in prepared pan and bake 10 min.
Meanwhile combine flour, baking powder, cinnamon, soda and salt in small bowl. Combine milk, egg, fruit spread, oil and ginger in med bowl. Add flour mix to milk mixture; stir until well blended. Spread batter over pears.
Bake 20-25 min or until golden brown and toothpick comes out clean.
Cool in pan on wire rack 5 min. Loosen cake from side of pan and invert onto a serving plate. Place any pears left in pan on top of cake and serve warm.