Upside-Down Cardamom-Pear Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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An ideal spice for sweet, juicy pears, cardamom has a pronounced, slightly spicy flavor similar to ginger. This cake is best served warm. Ingredients:
2 tablespoons butter |
1/4 cup packed brown sugar |
1/4 teaspoon ground cardamom |
cooking spray |
2 peeled bartlett or anjou pears, cored and each cut into 12 wedges |
1 1/2 cups all-purpose flour (about 6 3/4 ounces) |
2 teaspoons baking powder |
1/4 teaspoon ground cardamom |
1/8 teaspoon salt |
3/4 cup granulated sugar |
1/4 cup butter, softened |
2 large eggs |
3/4 cup 2% reduced-fat milk |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°.
2. To prepare pears, melt 2 tablespoons butter in a small nonstick skillet over medium heat. Add brown sugar and 1/4 teaspoon cardamom; cook 3 minutes or until sugar dissolves, stirring constantly. Pour sugar mixture into a 9-inch round cake pan coated with cooking spray. Arrange pears in an overlapping circle over sugar mixture; set aside.
3. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, baking powder, 1/4 teaspoon cardamom, and salt in a large bowl, stirring well. Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs; beat until blended. Add flour mixture to egg mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Spoon batter into center of prepared pan; gently spread batter to cover fruit.
4. Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack; run a knife around outside edge. Place a plate upside down on top of pan; invert onto plate. Let stand 2 minutes before removing pan. Cut into wedges.
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