I wasn’t really sure how to “categorize” this recipe (breakfast, dessert, bakery, etc), and since I don’t have a category for “simply amazing”, I included it under all three categories! It makes a fantastic dessert as well as a sweet, warm breakfast treat. You really have to try this cake – the flavor is unbelievable, you can “dress it up” with a variety of toppings (sugar free caramel ice cream topping is out-of-this-world!!), it is very versatile (try substituting apples, cinnamon and vanilla or peaches, nutmeg and almond instead of pear and ginger), and it’s easy to make. The servings are very generous (8 big slices at only 136 calories a piece – and it even has a touch of butter and oil for an extra rich taste!)
This is definitely one of my new fall favorites – I really hope that you all try it, and that you and your family enjoy it as much as I did!
2 Bosc or Anjou pears, cored and thinly sliced (peeling is optional)
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 tablespoon packed brown sugar
1 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup skim milk
3 tablespoons fruit spread or preserves (pear, apricot, peach, or any other mild flavor)
1 tablespoon canola or olive oil
1 tablespoon minced fresh ginger
Preheat the oven to 375 degrees and spray 10-inch, deep-dish pie pan with nonstick cooking spray; set aside.
Toss the pears and the lemon juice briefly in a small bowl, then drain off any excess lemon juice. Brush the tablespoon of butter evenly onto the bottom of the pie pan; sprinkle brown sugar over the butter. Arrange the pears as neatly and evenly as possible in the bottom of the pan and bake for 10 minutes – then remove from the oven.
Meanwhile, combine the flour, baking powder, cinnamon, baking soda and salt in small bowl and stir well to mix. In a separate bowl, combine the milk, egg, fruit spread, oil and ginger; mix well.
Add the flour mixture to wet ingredients and stir until well blended (the batter will be very thick.) Carefully spread the batter evenly over the pears all the way to the to edge of the pan. Bake for 20 to 25 minutes (or until a toothpick inserted into center comes out clean). Cool in the pan on a wire rack for 5 minutes, then use a thin knife blade to gently loosen the cake from the sides of the pan. Place a 10-inch (or larger) plate over the top of the pan and quickly invert the cake onto the plate. If any pears happen to stick to the bottom of the pan, gently remove them and place them back on the cake. Serve warm.
Makes 8 (very generous) servings. Per Serving: 136 calories, 3 g total fat, less than 1 g saturated fat, 0 g trans fat, 23 g carbohydrates, 4 g fiber, less than 2 g added sugar, 3 g protein , 76 mg sodium, 21 mg cholesterol