Maple-Pear Upside-Down Cake

By dashy_65

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 find.myrecipes.com

Preparation

Step 1

Preheat oven to 350°.

Bring syrup to a boil in a medium nonstick skillet over medium-high heat; cook 2 minutes. Remove from heat; arrange pears in pan in a spokelike fashion. Place pan over medium-high heat, and cook until syrup thickens (about 4 minutes), gently shaking pan frequently.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt); stirring well with a whisk. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well-blended (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in flour mixture alternately with buttermilk, beginning and ending with flour mixture.

Pour batter evenly over pear mixture in prepared pan; wrap handle of skillet with foil. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center. Run a knife around outside edge. Cool in pan 5 minutes. Place a plate upside down on top of cake; invert onto plate. Serve warm.

288 cal, 9.6g fat, 47.9g carbs, 1.9g fiber, 262mg sod