cakes

Ingredients

	1 Tbsp butter
	1/4 cup(s) packed light brown sugar
	1 large pear(s), peeled and thinly sliced
	8 pieces pecan halves
	1 cup(s) all-purpose flour
	1 tsp baking powder
	1/4 tsp baking soda
	1/8 tsp table salt
	2/3 cup(s) sugar
	1/4 cup(s) butter, softened
	1 large egg(s)
	1 tsp vanilla extract
	1/4 tsp almond extract
	1/3 cup(s) reduced-fat sour cream
	1/2 cup(s) 1% low-fat milk

Instructions

• Preheat oven to 350°F.
  
  
• Place butter in a 9-inch round cake pan; place in oven 2 minutes or until butter melts. Remove pan from oven.
  
  
• Sprinkle brown sugar evenly over bottom of pan. Arrange pear slices and pecan halves spoke-like over sugar; set aside.
  
  
• Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda and salt in a medium bowl. Beat sugar, butter, egg and extracts with a mixer at medium speed until well blended. Add sour cream and half of flour mixture; beat well. Add remaining flour mixture and milk; beat well. Pour batter over pear slices, spreading gently. Bake at 350°F for 30 to 33 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack 5 minutes.
  
  
• Run a sharp knife around edge of pan to loosen cake. Place a serving plate upside-down over pan; invert cake onto serving plate. Serve warm or cool completely. Yield: 10 servings (serving size: 1 wedge).