KitchenAid KV25GOXMC Instruction and Recipe Booklet - Page 36

Gingered Pear Upside-Down Cake Topping 1⁄2 cup packed brown sugar 1⁄4 cup butter or margarine 1 tablespoon light corn syrup 1 tablespoon finely chopped crystallized ginger 1 large ripe pear Cake 1 cup granulated sugar 1⁄2 cup shortening 1 teaspoon vanilla 2 eggs 11⁄2 cups all-purpose flour 1⁄2 cup low-fat milk 1 tablespoon finely chopped crystallized ginger 11⁄2 teaspoons baking powder 1⁄2 teaspoon nutmeg 1⁄4 teaspoon salt To make Topping, combine brown sugar, butter, and corn syrup in small saucepan. Cook and stir over medium-low heat for 3 to 5 minutes, or until smooth. Pour evenly into 9-inch round or square cake pan that has been sprayed with no-stick cooking spray. Sprinkle evenly with chopped ginger. Set aside. To make Cake, place granulated sugar, shortening, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 45 seconds. Continuing on Speed 2, add eggs and mix about 45 seconds longer. Continuing on Speed 2, add remaining cake ingredients and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 6 and beat about 1 minute. Peel, core, and slice pear. Arrange pear slices evenly over sugar mixture in pan. Spread batter evenly over pear slices. Bake at 350ºF for 45 to 55 minutes, or until center springs back when touched lightly. Let stand in pan about 3 minutes. Invert onto serving plate. Serve warm or at room temperature. Yield: 8 servings. Per serving: About 462 cal, 5 g pro, 66 g carb, 21 g fat, 70 mg chol, 210 mg sod. 34