Pear Upside Down Cake With Pecans
|Packed light brown sugar||1⁄4 Cup (4 tbs)|
|Thinly sliced peeled pear||1 Cup (16 tbs) (About 1 Large)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Butter||1⁄4 Cup (4 tbs), softened|
|Vanilla extract||1 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Low fat sour cream||1⁄3 Cup (5.33 tbs)|
|1% milk||1⁄2 Cup (8 tbs)|
1. Preheat oven to 350°.
2. Place butter in a 9-inch round cake pan; place in oven 2 minutes or until butter melts. Remove pan from oven.
3. Sprinkle brown sugar evenly over bottom of pan. Arrange pear slices and pecan halves spokelike over sugar; set aside.
4. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl. Beat sugar, butter, egg, and extracts with a mixer at medium speed until well blended. Add sour cream and half of flour mixture; beat well. Add remaining flour mixture and milk; beat well. Pour batter over pear slices, spreading gently. Bake at 350° for 30 to 33 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack 5 minutes.
5. Run a sharp knife around edge of pan to loosen cake. Place a serving plate upside-down over pan; invert cake onto serving plate.