Pear upside-down cake with pecans
Packed light brown sugar
1 large, peeled and thinly sliced
Unsalted pecan halves
¼ cup(s), softened
1 large egg(s)
Reduced-fat sour cream
1% low-fat milk
- 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).