Pear Spice Upside-Down Cake

So many pears on our tree! So I googled for a pear dessert, and found this recipe for Pear Spice Upside-Down Cake that looked good - and it was! And relatively healthy, too. The freshly pureed pears makes it spongy and light, and removes the need for oil. I adapted it to make two 8-inch rounds (rather than one 9-inch) since that's what I have -- and why not round up? Make sure the pear slices on the bottom are ripe, or they can be too hard even when cooked. The pears used in the sauce/puree can (optionally) be more green. The pear sauce, ginger, and spice combination in the cake is delicious.

Ingredients

Dry:
2 1/4 cups whole wheat flour
4 tsp tapioca or 1.5 T cornstarch
2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1/2 tsp salt
1/4 tsp cloves

4-5 large pears (Bosc)

Wet:
2 cups (generous) freshly pureed pears (whip in a food processor)
3 T water
1 cup maple syrup (half for cake, half to pour over bottom pears)
1 1/2 T lemon juice
1 1/2 tsp vanilla extract

Instructions
Preheat oven to 350. Combine dry ingredients. Set aside.

Line bottom of two 8-inch round pans with parchment paper cut to fit. Peel a couple of pears, and cut into thin slices (< 1/4 inch). Chop the rest (no need to peel the rest). Arrange pear slices on parchment paper. In each pan, pour 1/4 C of the maple syrup over the pears (this uses half of the syrup).

(Note: Using fresh pears whipped to a puree in a food processor gives the cake a very light, spongy texture. If you're using canned or frozen & thawed puree,  you'll end up with a heavier cake. Try to whip air into it, or use portion of some freshly whipped.)

Blend the rest of the pears with 3 T water, until consistency of applesauce. Use enough pears to get 2 generous cups worth of sauce. Add blended pears, syrup, lemon juice and vanilla to dry and mix until just combined; don't over-stir. It will feel light and airy!

Pour batter over pears. Back for 40-45 minutes at 350 (or until toothpick comes out clean).

Run a knife around the edge to loosen any stuck parts of the cake. Place a serving dish over it and invert. Carefully peel off parchment paper.  Let it cool and serve. It tastes even better cool/cold!


One to eat, one to give away!

Popular posts from this blog

Blood Orange Chocolate Olive Oil Cake

Almond Butter Chocolate Chip Oatmeal Cups

Zucchini Mushroom Quiche with Red Pepper Relish