Tuesday, April 27, 2010

Upside Down Pear Cake

Makes 8 delicious slices.
Inspired by the Pineapple Upside Down Cake from www.joyofbaking.com .

Preheat oven at 350 F.
Butter and line a 9 in (23 cm) round cake pan.

For the topping:
In a pot, over the stove top, mix together:

- 6 fully ripened pears, diced
- 1/4 cup agave syrup
- cinnamon
- pure vanilla extract

Bring to a boil and stir well; cook until a thick syrup is formed.
Remove from heat and pour into the prepared cake pan. Evenly arranged the pear pieces on the bottom of the pan.

For the batter:

In a large bowl, mix together:

- 1/2 cup unsalted butter
- 2 eggs
- 1/2 cup plain yogurt
- 1/4 cup agave syrup
- pure vanilla extract

In a small bowl whisk together:

- 1 & 1/2 cup whole wheat flour
- 2 tsp baking powder

Add the dry ingredients to the wet ingredients and mix well.

Pour the batter into the cake pan, over the pear pieces, smoothing the top.

Bake for 45-55 minutes, until the cake starts to pull away from the sides of the pan.

Remove from oven and let stand for ~ 10 min. Run a knife around the edge of the pan and then invert the cake onto a serving plate.

Nutrients per 1 of 8 servings: Calories: 350*, Total Fat: 14.9g*, Saturated Fat: 8.6g, Trans Fat: 0g, Cholesterol: 96mg, Sodium: 32, mg, Total Carb: 53.3g, Dietary Fiber: 6.6g, Protein: 6g Vitamin A: 11%, Vitamin C: 11%, Calcium: 5%, Iron: 8%

*For a lighter version of this cake (so remember, it's a CAKE :)) ): grape-seed/olive oil instead of butter; water or pureed apples instead of plain yogurt.

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