ISO Maple pear upside down cake recipe

[laurenc]

can someone please post the recipe for the maple pear upside-down cake.

Thanks in advance!

[Grace]

Here you go...

CookWare(tm) from Cooking Light(r)

Maple-Pear Upside-down Cake

SOURCE: Cooking Light YEAR: Jan/Feb 2001 PAGE: 93

INGREDIENTS FOR 8 SERVINGS:
1/3 cup maple syrup
3 peeled Bartlett or Anjou pears, each cored and cut into 8 wedges
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon salt
2/3 cup sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
1/2 cup low-fat buttermilk

INSTRUCTIONS:
Maple syrup, cooked down to a glaze with fresh pears, becomes the topping for
this twist on an American dessert classic.

1. Preheat oven to 350 degrees.

2. Bring syrup to a boil in a medium nonstick skillet over medium-high heat;
cook 2 minutes. Remove from heat; arrange pears in pan in a spokelike fashion.
Place pan over medium-high heat, and cook until syrup thickens (about 4
minutes), gently shaking pan frequently.

3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine
flour and next 4 ingredients (flour through salt); stirring well with a whisk.
Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium
speed until well-blended (about 2 minutes). Add eggs, 1 at a time, beating
well after each addition. Stir in flour mixture alternately with buttermilk,
beginning and ending with flour mixture.

4. Pour batter evenly over pear mixture in prepared pan; wrap handle of
skillet with foil. Bake at 350 degrees for 30 minutes or until cake springs
back when touched lightly in center. Run a knife around outside edge. Cool in
pan 5 minutes. Place a plate upside down on top of cake; invert onto plate.
Serve warm. Yield: 8 servings (serving size: 1 wedge).

NUTRITIONAL INFORMATION:
CALORIES 288 (30% from fat); FAT 9.6g (sat 5.3g, mono 2.8g, poly 0.6g);
PROTEIN 4.1g; CARB 47.9g; FIBER 1.9g; CHOL 76mg; IRON 1.3mg; SODIUM 262mg;
CALC 71mg