Warm Pear and Cinnamon Upside Down Cake POINTS® Value: 3.5 Servings: 10 Preparation Time: 20 min Cooking Time: 60 min Level of Difficulty: Moderate
The great thing about this moist cake is you can substitute pears for other seasonal fruit like apples, apricots or peaches. · 2 tbs brown sugar · 2 tsp ground cinnamon · 400 g drained canned pears in water with artificial sweetener, patted dry · 6 tbs Weight Watchers Canola Spread · 1/2 cup caster sugar · 2 whole egg · 1/2 cup low fat sour cream · 1 cup self-raising white flour Preheat the oven to 180°C. Spray a 11cm x 21cm loaf tin with oil. Line base and 2 long sides of tin with a fitted sheet of baking paper. Sprinkle base of tin with brown sugar and half the cinnamon. Arrange pear slices evenly over sugared base. Use electric beaters to beat spread and sugar until creamy. Add eggs, one at a time, beating after each addition. Stir in sour cream and fold through flour and remaining cinnamon. Spoon cake mixture into tin on top of pears. Smooth cake mixture with back of spoon. Bake for 1 hr, or until golden and cooked when tested with a cake skewer. Allow to stand in tin for 5 minutes, before turning out onto a cake rack. Slice cake into even portions and serve warm. Notes This cake will store in an airtight container for up to 3-4 days and is also suitable to freeze for up to 3 months. With the fruit, make sure it isn't too ripe, otherwise the cake won't cook in the centre. It is best served warm. Try serving with low-fat vanilla custard. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
