Rosy Pear Upside-Down Cake
1 tbsp. unsalted butter
1/4 cup seedless raspberry or strawberry jam
2 drops red food coloring (optional)
2 ripe, firm pears, peeled, halved and cored
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cardamom (see note)
1/2 tsp. ground ginger
1/4 tsp. salt
2/3 cup sugar
3 tbsp. unsalted butter, melted and cooled
1 large egg
2 tsp. vanilla extract
2/3 cup plain nonfat yogurt
Place the oven rack in the lower third of the oven; preheat to 375 degrees. Spray a 9-inch round cake pan with nonstick spray.
Place the butter in a microwavable cup; cover with plastic wrap and microwave on high power until melted, 20 to 30 seconds. Stir in the jam and food coloring (if using) until blended. Spoon mixture in the center of the prepared pan, spreading evenly. (It’s not necessary to spread all the way to the edge of the pan.)
Place a pear half, cut-side down, onto a work surface and cut lengthwise into a -inch slices. Invert, cut-side up, onto your palm or a spatula. Press down lightly to fan out the slices and place in prepared pan with the stem end toward the center. Repeat with remaining pear halves, arranging the slices to overlap slightly. Arrange any smaller pieces in the center. Bake until the pears are almost tender, 15 to 20 minutes.
Meanwhile, whisk the flour, baking powder, baking soda, cardamom, ginger and salt in a medium bowl and set aside. Whisk together the sugar, butter, egg and vanilla in a medium bowl until smooth; whisk in the yogurt. Add the flour mixture and stir just until combined; do not overmix.
Drop the batter by spoonfuls over the hot topping. (Don’t worry about covering the topping; the batter will spread as it bakes.) Bake 25 to 30 minutes or until the top of the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean.
Let stand 3 minutes; run a knife around the edge. Invert onto a serving platter, using potholder and gently shake the pan to loosen. Remove the pan; let cool 15 minutes and serve warm.
Cake can be made two days in advance; refrigerate and wrap well in plastic. Before serving, cover with foil and reheat at 325 degrees for 15 to 20 minutes or until warmed through.
Note: Cardamom is an expensive spice. You can buy just what you need by purchasing a small amount in the bulk food areas of stores. Or you can substitute cinnamon for cardamom.
Serves 8 with each serving contributing 278 calories, 4 g fat and 49 g carbohydrates. Weight Watchers count is 6 points per serving.
Source: Weight Watchers