CAKES: CL Pear Upside down oatmeal cake

[Guest guest]

This is not one of those spongy eggy upside down cakes.

It's a spicy oatmeal CRUMB cake with pear-nut-sugar " topping "

A bit dry -- it needs a sauce. We served it topped with one of those fat-free

tapioca pudding cups. Very good.

 

I should have started testing it at 30 minutes. I noted my " guess " of 32 minutes

!

in the directions.

 

 

 

* Exported from MasterCook *

 

Pear Upside Down Oatmeal Cake

 

Recipe By :Cooking Light Magazine

Serving Size : 8 Preparation Time :0:00

Categories : Cakes Desserts

Sept '96 {Posted}

{Rated}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 small Anjou pears (about 3/4 pound)

1 tablespoon stick margarine -- melted

1/4 cup firmly packed brown sugar -- mixed with

2 tablespoons finely chopped walnuts

BATTER:

1 1/4 cups all-purpose flour

1/3 cup quick-cooking oats

1 teaspoon ground cinnamon

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1/8 teaspoon salt

CREAM TOGETHER:

1/4 cup stick margarine -- softened

2/3 cup granulated sugar

ADDITIONS:

1 teaspoon vanilla extract

1 large egg

1/2 cup 1% low-fat milk -- see variation

 

1. Preheat oven to 350F.

 

2. Cut each pear in half lengthwise (do not core). Cut two slices from each half

pear to get 8 slices -- 1/4-inch thick slices -- one from either side of the

core; set slices aside. Remaining pears: remove core and chop to measure 1/2

cup; set aside.

 

3. Coat bottom of a 9-inch round cake pan with melted margarine. Sprinkle brown

sugar and walnuts over margarine; set aside. Arrange the pear slices spokelike

over the brown sugar-walnut mixture, overlapping slightly; set aside.

 

4. BATTER: Combine flour and next 6 ingredients (flour through salt) in a bowl,

and stir well. Set aside. Beat 1/4 cup margarine and granulated sugar at medium

speed of a mixer until well-blended. Add vanilla extract and egg, and beat well.

Add flour mixture to creamed mixture alternately with milk, beginning and ending

with flour mixture, and beat well after each addition. Stir in chopped pear.

Pour batter over the pear slices.

 

5. Bake at 350F for 32 to 35 minutes or until golden brown and a wooden pick

inserted in center comes out clean. Let cool in pan 5 minutes on a wire rack.

Loosen cake from sides of pan, using a narrow metal spatula. Invert onto a cake

plate; cut into wedges. Serve warm.

 

REVIEW: " This is a recipe from Cooking Light Magazine and it is a wonderful way

to use up bruised pears. I've made this several times and usually use 2-3

Bartlett pears in this cake. " From Carole Walberg on Oct 24, 2002

 

REVIEW2 : The description " Upside down cake " evokes the image of a soft sponge

cake. This recipe is NOT that. It is a oatmeal spice cake that bakes a little on

the dry side so we served with vanilla yogurt, pudding or tapioca (about 2

tablespoons per slice). Would go well as a quick bread side with a non-tomato

based soup; as a snack; or with tea/coffee.

 

VARIATION: TESTED with canned pears; thick slices since the pears are precooked.

Drain well; Slice a total of 12 slices from 3 halves. Chop the remainder

(1/2-inch). Added 2 tbs chopped walnuts to the batter. Replaced milk with low

fat buttermilk plus about 2 tbs of pear juice from the can to thin the

buttermilk. -Pat Hanneman 2002-12-11

 

Description:

" Spice cake can be prepared with fresh or canned fruit. "

Source:

" Cooking Light, September 1996, p.84 "

T(Baking Time):

" 0:35 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 291 Calories; 10g Fat (28.8% calories

from fat); 4g Protein; 48g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol;

259mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat

Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

 

Serving Ideas : This slightly chewy oatmeal cake is even better when served with

low-fat vanilla ice cream or frozen yogurt.

 

 

Nutr. Assoc. : 1082 0 0 20187 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0