Topping
1
⁄
2
cup packed brown
sugar
1
⁄
4
cup butter or margarine
1 tablespoon light corn
syrup
1 tablespoon finely
chopped crystallized
ginger
1 large ripe pear
Cake
1 cup granulated sugar
1
⁄
2
cup shortening
1 teaspoon vanilla
2 eggs
1
1
⁄
2
cups all-purpose flour
1
⁄
2
cup low-fat milk
1 tablespoon finely
chopped crystallized
ginger
1
1
⁄
2
teaspoons baking
powder
1
⁄
2
teaspoon nutmeg
1
⁄
4
teaspoon salt
To make Topping, combine brown sugar, butter,
and corn syrup in small saucepan. Cook and stir
over medium-low heat for 3 to 5 minutes, or until
smooth. Pour evenly into 9-inch round or square
cake pan that has been sprayed with no-stick
cooking spray. Sprinkle evenly with chopped
ginger. Set aside.
To make Cake, place granulated sugar, shortening,
and vanilla in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
45 seconds. Continuing on Speed 2, add eggs and
mix about 45 seconds longer. Continuing on Speed
2, add remaining cake ingredients and mix about
30 seconds. Stop and scrape bowl. Turn to Speed 6
and beat about 1 minute.
Peel, core, and slice pear. Arrange pear slices
evenly over sugar mixture in pan. Spread batter
evenly over pear slices.
Bake at 350ºF for 45 to 55 minutes, or until center
springs back when touched lightly. Let stand in pan
about 3 minutes. Invert onto serving plate. Serve
warm or at room temperature.
Yield: 8 servings.
Per serving: About 462 cal, 5 g pro, 66 g carb,
21 g fat, 70 mg chol, 210 mg sod.
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GINGERED PEAR UPSIDE-DOWN CAKE
39
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