Sunday, January 6, 2008

Upside Down Pear Gingerbread

1 Tbs. unsalted butter, melted
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 large egg
1/3 cup sugar
1/3 cup molasses
1/3 cup unsweetened applesauce
1/4 cup canola oil
1/3 cup plain low-fat yogurt Pear Topping
1/4 cup packed light brown sugar
1/4 cup chopped walnuts
3 pears, peeled, cored and thinly sliced lengthwise

Preheat oven to 350F. Brush 10-inch cast-iron skillet or 8x8-inch glass baking dish with butter.
To make Gingerbread: Whisk flours, ginger, cinnamon, baking powder, baking soda and salt in medium bowl. Beat egg, sugar and molasses with electric mixer 3 minutes. Add applesauce and oil, and beat until blended. Fold in flour mixture and yogurt.
To make Pear Topping: Press brown sugar over bottom of prepared skillet. Sprinkle with nuts. Arrange pear slices in circles over nuts. Pour batter over pears.
Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Loosen edges with knife. Invert cake onto platter

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