The Canadians were not at the luminary loppet with their maple cookies this year. So, to stop the tears from flowing, I promised Philly I'd make him something maple. Here it is. This dessert is light, elegant and de-lish. I think it would go great with homemade vanilla ice cream. Next time I make this, and there will be a next time, I'm going to add 1/4 tsp cinnamon to the batter.
Maple-Pear Upside-Down Cake
1/3 c maple syrup
3 peeled Bartlett or Anjou pears, each cored and cut into 8 wedges
1 c flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground ginger
1/4 tsp salt
2/3 c sugar
1/3 c butter, softened
1 or 2 tsp vanilla extract
2 large eggs
1/3 c low fat buttermilk
1. Preheat oven to 350 degrees
2. Bring syrup to a boil in a medium nonstick skillet over medium high heat, cook 2 minutes. Arrange pears in pan in a spokelike fashion. cook over medium-high heat until syrup thickens (about 4 minutes). gently shaking pan frequently.
3. Mix dry ingredients together in a bowl. In a separate bowl, combine sugar, butter and vanilla, beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each one. Stir in flour mixture alternately with buttermilk, beginning and ending with the flour mixture.
4. Pour batter evenly over pear mixture in pan. Wrap handle of skillet with foil. Bake at 350 degrees for 30 minutes or until cake springs back when touched lightly in center. Loosen cake from the sides of pan. cool in pan 5 minutes. Place a plate upside down on the top of cake, invert onto plate.
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