Bosc Pear-Orange Upside-Down Skillet Cake

1 servings

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Bosc Pear-Orange Upside-Down Skillet Cake Ingredients

1/2 c Sugar	1/2 c Orange juice
1/4 c Packed brown sugar	1/4 c Butter or margarine
2 tb Cornstarch	2 Northwest Bosc Pears; pared,
1/2 ts Ground cinnamon and grated	Sliced; (Anjou pears may
1/8 ts Ground nutmeg

Instructions for Bosc Pear-Orange Upside-Down Skillet Cake

MMMMM---------------------COFFEE CAKE BATTER-------------------------- 2 c Flour 1/2 c Sugar 3 ts Baking powder 1 ts Salt 1/3 c Softened butter or margarine 1 c Milk 1 Slightly beaten egg Whipped cream; (optional) Combine sugars, cornstarch, cinnamon, peel and nutmeg; heat with juice and butter in oven-safe skillet to boil. Cook and stir over medium-high heat until thickened; stir in pears. Simmer 5 minutes or until pears are tender. Remove from heat; cool slightly. Arrange pears in bottom of skillet. Spoon Coffee Cake Batter over pears. Bake at 350F for 30 to 35 minutes or until golden and wooden pick inserted near center comes out clean. Serve warm with whipped cream. Coffee Cake Batter: Combine flour, sugar, baking soda and salt and mix well. Cut in butter. Add milk and egg and mix well. Makes batter for 1 (9-inch) cake. Quantity: Makes 8 servings. Always be sure to use ripe pears. Per serving: 2573 Calories (kcal); 57g Total Fat; (19% calories from fat); 35g Protein; 486g Carbohydrate; 157mg Cholesterol; 4214mg Sodium Food Exchanges: 13 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 10 1/2 Fat; 17 Other Carbohydrates Recipe by: http://www.usapears.com/ Converted by MM_Buster v2.0n.

Main Ingredient: CakeCuisine: Uncategorized