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Pear-cranberry Upside Down Cake

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy, Eggs		Cake-ck, Fruit-ck, Lowfat-ck	10	Servings

INGREDIENTS

3	T	Light butter, at room
		temperature
1/2	c	Packed light brown sugar
2		Firm ripe Bartlett pears
		peeled and cored cut
		into
		quarters each quarter
		cut
		into 3 wedges
2	t	Vanilla
1/3	c	1% low-fat milk
1	t	Grated orange zest
1	c	Fresh or frozen cranberries
		not thawed
1	c	All-purpose flour
1 1/2	t	Baking powder
1/4	t	Salt
1		Egg white
1		Egg, separated & divided
1/2	c	Granulated sugar, divided

INSTRUCTIONS

Preheat oven to 350Â°F. In 10" cast-iron or heavy, ovenproof skillet
melt 1 tablespoon butter over medium heat. Brush butter to coat  bottom
and halfway up sides of skillet. Remove from heat. Sprinkle  bottom
evenly with brown sugar. In bottom of skillet, arrange pear  wedges,
rounded side down, like spokes of a wheel, leaving center  open. Fill
in center and spaces between pears with cranberries. In  small bowl
combine flour, baking powder and salt. In medium bowl with  mixer at
medium speed, beat both egg whites until foamy. Gradually  beat in 1/4
cup granulated sugar. Increase mixer speed to medium-high  and beat
until stiff, glossy peaks form. In large bowl, combine  remaining 2
tablespoons butter, remaining granulated sugar, egg yolk  and vanilla.
With mixer at medium speed beat until blended, about 2  minutes. Beat
in 1/2 of the milk. reduce speed to low and beat in 1/2  of the flour
mixture. Beat in remaining milk, zest and remaining  flour mixture.
Beat in remaining milk, zest and remaining flour  mixture. Stir in
spoonful of beaten egg whites to lighten mixture.  Gently fold in
remaining whites in two additions until just blended.  Pour batter
evenly over pears in skillet. Bake 30-40 minutes or until  toothpick
inserted into center comes out clean. Transfer skillet to  rack to cool
for 3 minutes. Invert serving plate over skillet. Using  mitts to
protect your hands, carefully invert cake onto plate. Remove  skillet.
Spread any glaze remaining in skillet over pears. Let cake  cool
completely.  Makes 10 servings. Per serving: 170 calories; 3 g protein;
4 g fat;  22 mg cholesterol; 31 g carbohydrates; 162 mg sodium.  Your
time in the kitchen: 30 minutes. Ready to serve in 1 hour, 15  minutes.
Sneak peak at irresistible, guilt-free treats from Richard Simmons'
brand-new cookbook, "Sweetie Pie", printed in Woman's World, 11/4/97
issue.  Recipe by: Woman's World 11/4/97, Richard Simmons  Posted to
MC-Recipe Digest V1 #879 by 4paws@netrax.net  (Shermeyer-Gail) on Nov
01, 1997

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 381 Calories From Fat: 34 Total Fat: 4g Cholesterol: 18.9mg Sodium: 354.9mg Potassium: 255.9mg Carbohydrates: 81.7g Fiber: 7.4g Sugar: 11.7g Protein: 5.6g