Maple-Pear Upside-Down Cake
Ingredients
- 1/3 cup maple syrup ⓘ
- 3 peeled bartlett pears or 3 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
707
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).