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Category: Recipes
Prep Time: Cook Time: Total Time:
Yield
8 servings
Ingredients
3 peeled small pears, cored and cut lengthwise into 1/4-inch-thick slices (about 1 pound)
2 tablespoons grated peeled fresh ginger, divided
1 tablespoon lemon juice
Cooking spray
2 tablespoons granulated sugar
1/2 cup packed dark brown sugar
1/4 cup butter or stick margarine, softened
1 large egg
1/2 cup low-fat buttermilk
1/4 cup molasses
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon powdered sugar
Preparation
Preheat oven to 350°.
Combine pears, 1 tablespoon ginger, and lemon juice. Coat a 9 x 2-inch round cake pan with cooking spray; sprinkle with granulated sugar. Arrange pears in bottom of pan in a circular pattern.
Combine brown sugar and butter in a large bowl; beat at medium speed of a mixer until well-blended. Beat in egg. Add buttermilk, molasses, and 1 tablespoon ginger; beat until well-blended.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (flour through nutmeg). Add flour mixture to batter; stir until well-blended. Pour over pears.
Bake at 350° for 40 minutes or until cake springs back when touched lightly in center. Cool in pan 20 minutes on a wire rack. Place a plate sprinkled with powdered sugar upside down on top of cake pan; invert cake onto plate.
Nutritional Information
Calories:244 (26% from fat)
Fat:7.1g (sat 1.5g,mono 2.9g,poly 2g)
Protein:3.3g
Carbohydrate:43.3g
Fiber:1.2g
Cholesterol:28mg
Iron:1.7mg
Sodium:323mg
Calcium:66mg
Cooking Light, NOVEMBER 1998
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Pear Upside-Down Gingerbread Cake
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Category: Recipes
Prep Time: Cook Time: Total Time:
Yield
8 servings
Ingredients
3 peeled small pears, cored and cut lengthwise into 1/4-inch-thick slices (about 1 pound)
2 tablespoons grated peeled fresh ginger, divided
1 tablespoon lemon juice
Cooking spray
2 tablespoons granulated sugar
1/2 cup packed dark brown sugar
1/4 cup butter or stick margarine, softened
1 large egg
1/2 cup low-fat buttermilk
1/4 cup molasses
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon powdered sugar
Preparation
Preheat oven to 350°.
Combine pears, 1 tablespoon ginger, and lemon juice. Coat a 9 x 2-inch round cake pan with cooking spray; sprinkle with granulated sugar. Arrange pears in bottom of pan in a circular pattern.
Combine brown sugar and butter in a large bowl; beat at medium speed of a mixer until well-blended. Beat in egg. Add buttermilk, molasses, and 1 tablespoon ginger; beat until well-blended.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (flour through nutmeg). Add flour mixture to batter; stir until well-blended. Pour over pears.
Bake at 350° for 40 minutes or until cake springs back when touched lightly in center. Cool in pan 20 minutes on a wire rack. Place a plate sprinkled with powdered sugar upside down on top of cake pan; invert cake onto plate.
Nutritional Information
Calories:244 (26% from fat)
Fat:7.1g (sat 1.5g,mono 2.9g,poly 2g)
Protein:3.3g
Carbohydrate:43.3g
Fiber:1.2g
Cholesterol:28mg
Iron:1.7mg
Sodium:323mg
Calcium:66mg
Cooking Light, NOVEMBER 1998
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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