Gingered pear upside-down cake – KITCHENAID ACCOLADE 400 Manuel d'utilisation

Page 36

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Gingered Pear Upside-Down Cake

Topping

1

2

cup (120 ml) packed
brown sugar

1

4

cup (60 ml) butter or
margarine

1 tablespoon (15 ml)

light corn syrup

1 tablespoon(15 ml)

finely chopped
crystallized ginger

1 large ripe pear

Cake

1 cup (235 ml)

granulated sugar

1

2

cup (120 ml)
shortening

1 teaspoon (5 ml)

vanilla

2 eggs

1

1

2

cups (355 ml)
all-purpose flour

1

2

cup (120 ml) low-fat
milk

1 tablespoon (15 ml)

finely chopped
crystallized ginger

1

1

2

teaspoons (7 ml)
baking powder

1

2

teaspoon (2 ml)
nutmeg

1

4

teaspoon (1 ml) salt

To make Topping, combine brown sugar, butter,
and corn syrup in small saucepan. Cook and stir
over medium-low heat for 3 to 5 minutes, or until
smooth. Pour evenly into 9-inch (23-cm) round or
square cake pan that has been sprayed with no-
stick cooking spray. Sprinkle evenly with chopped
ginger. Set aside.

To make Cake, place granulated sugar, shortening,
and vanilla in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
45 seconds. Continuing on Speed 2, add eggs and
mix about 45 seconds longer. Continuing on Speed
2, add remaining cake ingredients and mix about
30 seconds. Stop and scrape bowl. Turn to Speed 6
and beat about 1 minute.

Peel, core, and slice pear. Arrange pear slices evenly
over sugar mixture in pan. Spread batter evenly over
pear slices.

Bake at 350ºF (177°C) for 45 to 55 minutes, or until
centre springs back when touched lightly. Let stand
in pan about 3 minutes. Invert onto serving plate.
Serve warm or at room temperature.

Yield: 8 servings.

Per serving: About 462 cal, 5 g pro, 66 g carb,
21 g fat, 70 mg chol, 210 mg sod.

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