This American classic has been around since the Middle Ages when it was made in a cast-iron skillet on the stove top. Serve warm with ice cream or frozen yogurt
Baking Time: 45 minutes
- 1/4 cup (50 mL) butter
- 1/2 cup (125 mL) lightly packed brown sugar
- 3 tbsp (45 mL) chopped toasted pecans
- 2 Ontario Apples
- 1 firm but ripe Ontario Pear
- 1-1/2 cups (375 mL) all-purpose flour
- 3/4 cup (175 mL) granulated sugar
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) each baking soda, cinnamon and ground ginger
- 1/4 tsp (1 mL) salt
- 1/3 cup (75 mL) butter, softened
- 1 Ontario Egg
- 3/4 cup (175 mL) buttermilk
- 1 tsp (5 mL) vanilla
Grease bottom and sides of 9-inch (2.5 L) square cake pan. Add butter and melt in 350°F (180°C) oven. Stir in brown sugar and spread evenly in pan; sprinkle with pecans.
Peel, core and thinly slice apples and pear, slicing pear horizontally; toss together and arrange evenly over sugar mixture.
Cake: In bowl, combine flour, sugar, baking powder, baking soda, cinnamon, ginger and salt. Add butter, egg, buttermilk and vanilla. With electric mixer, beat at low speed until moistened; beat at medium speed for 1 minute, scraping side of bowl.
Spoon over fruit and spread evenly. Bake in 350°F (180°C) oven for about 45 minutes or until cake tester comes out clean. Cool on rack for 10 minutes. Run knife around edge of cake and carefully invert onto plate, replacing any bits that may stick to pan. Serve warm.
1 Serving (when recipe serves 10):
- PROTEIN: 3 grams
- FAT: 10 grams
- CARBOHYDRATE: 48 grams CALORIES: 294
- SOURCE OF FIBRE