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Ингредиенты
- Fruit Topping
- 2 Tbsp. unsalted butter
- 1/3 c. light brown sugar
- 1/4 tsp nutmeg
- 3 x Bartlett or possibly red Bartlett pears peeled, cored, and sliced Cake
- 1 c. King Arthur Unbleached All-Purpose Flour
- 1 tsp baking pwdr
- 1/4 c. lowfat milk
- 2 x Large eggs
- 1 Tbsp. unsalted butter melted and cooled.
Инструкции
- The Topping: In an 8-inch round stove top cake pan, or possibly in a small saucepan, heat the butter and stir in the sugar. Stir till the sugar melts, and remove the pan from the heat. If you've made the syrup in a saucepan, transfer it to an 8-inch round cake pan. Toss the pears and nutmeg together, and arrange the pears in a circular pattern atop the sugar syrup. (Be careful not to burn your fingers!) Set aside.
- The Cake: In a small mixing bowl, combine the flour and baking pwdr. In a separate bowl, beat together the lowfat milk, Large eggs, and butter. Fold the wet ingredients into the dry ingredients. Spread the batter over the pears, using a spatula; the batter will be quite stiff.
- Bake the cake in a preheated 400F oven for 20 min, or possibly till it tests done. Remove the cake from the oven, and run a knife around the edge to loosen it from the pan. Invert the cake immediately onto a plate, scraping any sugar or possibly pear bits that cling to the bottom of the pan onto the top of the cake.
- Yield: 6 generous servings
- Pears and caramelized sugar are a delectable combination; in this recipe, they top a very simple unsweetened cake. The result is something a little different for brunch, or possibly even served alongside a roast ham or possibly pork tenderloin.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 281g | |
| Calories 761 | |
| Calories from Fat 407 | 53% |
| Total Fat 46.07g | 58% |
| Saturated Fat 26.34g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 512mg | 171% |
| Sodium 1449mg | 60% |
| Potassium 331mg | 9% |
| Total Carbs 75.76g | 20% |
| Dietary Fiber 0.0g | 0% |
| Sugars 75.1g | 50% |
| Protein 14.9g | 24% |
