Recipe - Pear-Cranberry Upside Down Cake

3 tablespoon Light butter; at room
temperature
One half cup Packed light brown sugar
2 Firm ripe Bartlett pears;
peeled and cored, cut into
quarters, each quarter cut
into 3 wedges
2 teaspoon Vanilla
1/3 cup 1% lowfat milk
1 teaspoon Grated orange zest
1 cup Fresh or frozen cranberries;
not thawed
1 cup Allpurpose flour
1 One half teaspoon Baking powder
One fourth teaspoon Salt
1 Egg white
1 Egg; separated & divided
One half cup Granulated sugar; divided

Preheat oven to 350°F. In 10" castiron or heavy, ovenproof skillet melt 1
tablespoon butter over medium heat. Brush butter to coat bottom and halfway
up sides of skillet. Remove from heat. Sprinkle bottom evenly with brown
sugar. In bottom of skillet, arrange pear wedges, rounded side down, like
spokes of a wheel, leaving center open. Fill in center and spaces between
pears with cranberries. In small bowl combine flour, baking powder and
salt. In medium bowl with mixer at medium speed, beat both egg whites until
foamy. Gradually beat in One fourth cup granulated sugar. Increase mixer speed to
mediumhigh and beat until stiff, glossy peaks form. In large bowl, combine
remaining 2 tablespoons butter, remaining granulated sugar, egg yolk and
vanilla. With mixer at medium speed beat until blended, about 2 minutes.
Beat in One half of the milk. reduce speed to low and beat in One half of the flour
mixture. Beat in remaining milk, zest and remaining flour mixture. Beat in
remaining milk, zest and remaining flour mixture. Stir in spoonful of
beaten egg whites to lighten mixture. Gently fold in remaining whites in
two additions until just blended. Pour batter evenly over pears in skillet.
Bake 3040 minutes or until toothpick inserted into center comes out clean.
Transfer skillet to rack to cool for 3 minutes. Invert serving plate over
skillet. Using mitts to protect your hands, carefully invert cake onto
plate. Remove skillet. Spread any glaze remaining in skillet over pears.
Let cake cool completely.

Makes 10 servings. Per serving: 170 calories; 3 g protein; 4 g fat; 22 mg
cholesterol; 31 g carbohydrates; 162 mg sodium.

Your time in the kitchen: 30 minutes. Ready to serve in 1 hour, 15 minutes.

Sneak peak at irresistible, guiltfree treats from Richard Simmons'
brandnew cookbook, "Sweetie Pie", printed in Woman's World, 11/4/97 issue.

Recipe by: Woman's World 11/4/97, Richard Simmons

Posted to MCRecipe Digest V1 #879 by 4paws@netrax.net (ShermeyerGail) on
Nov 01, 1997