PEAR UPSIDE-DOWN CAKE

Pear Upside-Down Cake image

Move over, pineapple. This rich caramel, pecan and pear cake has a spicy touch!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 9

Number Of Ingredients 12

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Ingredients

1/4 cup butter or margarine
1/4 cup packed brown sugar
1 large pear, thinly sliced
2 tablespoons chopped pecans
1 1/2 cups Original Bisquick™ mix
1/2 cup packed brown sugar
1/2 cup milk or water
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 teaspoon ground mace or cinnamon
1 egg
Whipped cream, if desired

Steps:

Heat oven to 350°F. In 9-inch round or 8-inch square pan, melt butter in oven. Sprinkle 1/4 cup brown sugar evenly over melted butter. Arrange pear slices in single layer on sugar mixture; sprinkle with pecans.
In medium bowl, beat remaining ingredients except whipped cream with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pear slices and pecans.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Serve warm with whipped cream. Store cake loosely covered.

Nutrition Facts : Calories 260, Carbohydrate 34 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 340 mg