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Wednesday, April 20, 2016

Upside-Down Buttermilk Pear Cake:

By Rheanna Kish and The Test Kitchen
Source: Canadian Living Magazine: November 2012
Prep time 30 minutes
Total time 1 hour 30 minutes
Portion size 12

1/2 cup (110 g) packed brown sugar
1/4 cup (57 g) unsalted butter
2 tsp (10 mL) lemon juice
3 firm ripe pears, (about 1-1/4 lb/565 g)

Buttermilk Cake:
1/2 cup (114 g) unsalted butter, softened
1/3 cup (67 g) granulated sugar
1/3 cup (73 g) packed brown sugar
2 eggs
1 tsp (5 mL) vanilla
1-1/3 cups (186 g) all-purpose flour
1-1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) baking soda
1 pinch salt
3/4 cup (175 mL) buttermilk

In saucepan over medium heat, cook brown sugar, butter and lemon juice, stirring, until sugar is dissolved, about 2 minutes. Scrape into greased and parchment paper–lined 9-inch (2.5 L) square cake pan.

Peel, core and halve pears; cut each half into about 1/4-inch (5 mm) thick wedges. Arrange wedges, overlapping slightly, in pan.

Buttermilk Cake: In large bowl, beat butter with granulated and brown sugars until fluffy; beat in eggs and vanilla.

Whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Pour over pears, smoothing to edges of pan.

Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan for 10 minutes. Invert onto serving plate; remove parchment paper.

Nutritional Information Per serving: about
cal 274 pro 3g total fat 13g sat. fat 8g 
carb 38g dietary fibre 2g sugar 25g chol 63mg 
sodium 122mg potassium 155mg   
% RDI:
calcium 6 iron 8 vit A 12 vit C 2 
folate 16

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