The Recipe
Pear Upside-Down Cake
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
Introduced in the 1930s, when cast-iron skillets were more commonly found in kitchens than baking pans, the upside-down, or skillet, cake has survived eras of modernization to remain a beloved dessert. Today, Martha puts a seasonal twist on this old-fashi
INGREDIENTS
- 2 tablespoons (1/4 stick) unsalted butter
- 3/4 cup packed light-brown sugar
- 3 Bosc pears, peeled, halved, cored, and cut into 18 wedges
- 1 cup all-purpose flour, spooned and leveled
- 1 cup whole-wheat flour, spooned and leveled
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup reduced-fat buttermilk
- 1/4 cup walnut oil
- 1/2 teaspoon pure vanilla extract
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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