Upside-Down Pear Gingerbread
(from ladydusk’s recipe box)
Source: Columbus Dispatch; http://www.blnz.com/news/2007/03/09/healthy_Easter_with_pear_gingerbread_read.html
Cook time: 40 minutesServes 12 people
Ingredients
- 1 tablespoon unsalted butter, melted
- 3/4 cup whole-wheat pastry flour
- 3/4 cup all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon 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
- 1/4 cup packed light brown sugar
- 1/4 cup chopped walnuts
- 3 pears, peeled, cored and thinly sliced lengthwise
Directions
-
Preheat oven to 350 F. Brush a 10-inch cast-iron skillet or 8-by-8-inch glass baking dish with the melted butter.
-
In a medium bowl whisk together both flours, the ginger, cinnamon, baking powder, baking soda and salt. Set aside.
-
In a medium bowl, use an electric mixer to beat the egg, sugar and molasses for 3 minutes. Add applesauce and oil, and beat until blended. Fold in flour mixture and yogurt. Set aside.
-
Press the brown sugar evenly over the bottom of the prepared skillet. Sprinkle with nuts. Arrange pear slices in circles over nuts. Pour the batter over the pears.
-
Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Loosen edges of the cake with knife, then invert it onto platter.
-
Makes 12 servings