Ginger Pear Upsidedown Cake...Gorgeous and Low Fat

 

 

Ingredients

• 3 pears, Bartlett
• 2 tbsp. (45 mL) lemon juice
• 1 tbsp. (15 mL) Becel® Original margarine
• 2 tbsp. (30 mL) granulated sugar
• ¼ cup (50 mL) slivered almonds, toasted
• ½ cup (125 mL) Becel® Original margarine
• ½ cup (125 mL) granulated sugar
• 2 eggs, beaten
• 1 tbsp. (15 mL) lemon rind
• 1 cup (250 mL) all-purpose flour
• 1 tsp. (5 mL) baking powder
• ¼ tsp. (1 mL) salt
• 2 tbsp. (30 mL) 2 % milk¼ cup
•   (50 mL) candied ginger, finely chopped

Preparation

Step 1

Peel and core pears. Cut lengthwise into thin slices, dropping into small bowl with lemon juice while cutting. Toss to coat; drain (reserving juice).

Step 2

Grease 9-inch (23 cm) springform pan with l tbsp. (15 mL) Becel® Original margarine. Sprinkle with sugar and almonds. Arrange pears in concentric circles in the springform pan.Grease 9-inch (23 cm) springform pan with l tbsp. (15 mL) Becel® Original margarine. Sprinkle with sugar and almonds. Arrange pears in concentric circles in the springform pan.

Step 3

In a large mixing bowl, beat Becel® Original margarine with sugar until fluffy. Add beaten eggs, lemon rind and reserved juice. In a separate bowl whisk together flour, baking powder and salt. Stir half of the flour mixture into the batter; mixing well. Stir in milk, then remaining flour mixture. Fold in candied ginger. Spoon batter evenly over pears.

Step 4

Bake in 375°F (190°C) for 35-40 minutes or until golden brown. Let it stand for 5 minutes, then invert plate over pan and turn out cake. Serve at room temperature with caramel sauce.
Absolutely fabulous...Give yourself a pat on the back..Cake Queen.