Pear-Date Upside-Down Cake

Name: Pear-Date Upside-Down Cake
Ingredients: 1 1/2 tablespoons butter; 1/4 cup pear nectar; 1/3 cup packed brown sugar; 1/4 teaspoon ground cinnamon; 2 pears, peeled, cored, and sliced; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/4 cup butter, softened; 1/3 cup granulated sugar; 1/3 cup packed brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1/4 cup pear nectar; 1/4 cup 1% low-fat milk; 1/2 cup chopped dates; 2 1/2 cups vanilla fat-free ice cream (optional)

20 ingredients

6 steps

Ingredients

1 1/2 tablespoons butter
1/4 cup pear nectar
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 pears, peeled, cored, and sliced
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup butter, softened
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup pear nectar
1/4 cup 1% low-fat milk
1/2 cup chopped dates
2 1/2 cups vanilla fat-free ice cream (optional)

Directions

1

Preheat oven to 350°.
2

Melt 1 1/2 tablespoons butter in a 9-inch cast-iron skillet, and add 1/4 cup pear nectar, 1/3 cup brown sugar, and 1/4 teaspoon cinnamon, stirring until combined. Bring to a boil, and cook over medium heat 1 minute or until syrupy, stirring constantly. Arrange pear slices in a circular pattern over syrupy mixture.
3

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, baking powder, and next 4 ingredients in a medium bowl.
4

Place 1/4 cup butter, granulated sugar, and 1/3 cup brown sugar in a medium bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add egg and vanilla; beat well.
5

Combine 1/4 cup pear nectar and milk. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in dates.
6

Spoon batter over pears, spreading batter to edges. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Loosen cake from sides of pan using a narrow metal spatula. Carefully invert onto a plate. Cut into wedges; serve warm. Top each serving with 1/4 cup ice cream, if desired.