Pear Upside-Down Cake
Portion Size: 1 slice, 1/8 cake
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons margarine | |
| ⅓ cup packed brown sugar | |
| 1 (8¾ ounce) can pear halves, drained and halved | Packed in 100% fruit juice |
| 2 tablespoons raisins | |
| 1⅓ cup all-purpose flour | |
| ⅔ cup sugar | |
| 2 teaspoons baking powder | |
| ⅔ cup nonfat milk | |
| ¼ cup margarine, softened | |
| 1 egg |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Melt margarine in a 9X1½ inch round baking pan. Stir in sugar and 1 tablespoon water. | |
| 2 | Arrange pears and raisins in the pan. | |
| 3 | Prepare batter in a bowl. Combine flour, sugar, and baking powder. Add milk, margarine, egg, and vanilla. | |
| 4 | Beat with an electric mixer on low speed till combined. | |
| 5 | Beat on medium speed for 1 minute. | |
| 6 | Bake in a 350°F oven for 30 to 35 minutes or till a toothpick inserted near the center comes out clean. | Cook until internal temperature reaches 165°F for 15 seconds. |
| 7 | Cool on for 5 minutes. | |
| 8 | Loosen sides and invert onto a plate. |
Posted in Desert Recipes
