Ingredients:
1 lb pears
2 tablespoons fresh ginger, peeled, grated, divided
1 tablespoon lemon juice
cooking spray
2 tablespoons sugar
1/2 cup brown sugar
1/4 cup butter, softened
1 large eggs
1/2 cup low-fat buttermilk
1/4 cup molasses
1 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 teaspoon powdered sugar
mint leaves (optional)
raspberries (optional)
Directions:
Heat oven to 350 F Peel, core, and slice pears lengthwise into 1/4″ slices.
Combine 1 Tbls ginger, lemon juice, and pear slices.
Coat a 9″ x 2″ round cake pan with cooking spray; sprinkle with granulated sugar.
Arrange pears in bottom of pan in a circular pattern.
Combine brown sugar and butter in a large mixer bowl; beat at medium speed until well blended.
Beat in egg.
Add buttermilk, molasses, and 1 Tbls ginger; beat until well blended.
Combine flour and remaining ingredients EXCEPT powdered sugar.
Add flour mixture to batter; stir until well blended.
Pour over pears.
Bake 40 minutes or until cake springs back when touched lightly in center.
Cool in pan 20 minutes on wire rack.
Sprinkle a serving plate with powdered sugar.
Invert cake onto serving plate.
When completely cool, garnish with mint leaves and raspberries.
Servings: 8
Time preparation: 40 min.
Time total: 80 min.