Frank's Recipes! Skillet Pear Upside Down Cake

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Skillet Pear Upside Down Cake

1/3 cup packed dark brown sugar
8 tablespoon margarine or butter (1 stick), softened
5 firm but ripe Bartlett or Bosc pars (about 2 lbs), peeled, cored, and each cut into 8 wedges
1 cup cake flour (not self rising)
1 tsp baking powder
1/4 tsp salt
2/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/3 cup milk

Preheat oven to 325oF. In nonstick 10 inch skillet with oven safe handle (or wrap handle in double thickness of foil for baking in oven later), heat brown sugar and 2 tablespoon butter over medium high heat until melted, stirring occasionally. Add pear wedges and cook until pears are golden and tender, and sugar mixture thickens slightly, about 10 minutes, stirring occasionally. Remove skillet from heat. With tongs gently arrange pear wedges in concentric circles in skillet.

On sheet of waxed paper, combine flour, baking powder, and salt. In large bowl, with mixer at high speed, beat granulated sugar with remaining 6 tablespoon margarine or butter until smooth, scraping bowl often with rubber spatula. Reduce speed to low; beat in egg and vanilla until well blended. Mixture may look curdled. Alternately beat in flor mixture an milk, beginning and ending with the flour mixture and beating just until blended. Spoon batter over pear mixture and spread evenly with small metal spatula (syrup may show through edge of batter).

Bake 40 to 45 minutes, until toothpick inserted in center of cake comes out clean. Immediately loosen edge of cake from skillet and invert cake onto serving plate. If any pears stick to skillet, place back on cake. Cool cake slightly to serve warm.

Makes 8 servings.

PER SERVING
325 cal, 3 g pro, 52 g carb, 13 g total fat (3 g sat.), 2 g fibre, 28 mg chol, 280 mg sodium.