Cooking Club Reunion!

Missed Jaada - Nicole - and Missy

HOpefully next year we can all be together

craving gingerbread [no- I'm not announcing!] so I tried a pear upside down gingerbread cake that I found in the newspaper. It was tasty...above before I inverted into a platter. I wish I had a cool silver pewter looking circular dish instead of the oval dish~

final project - the nuts were a fabulous top to the pears

UPSIDE DOWN pear Gingerbread RECIPE:

1 T. unslated butter, melted
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
2 teasp. ground ginger
1.5 teasp. cinnamon
1 teasp. baking powder
1/4 teasp. salt
1/4 baking soda
1 large egg
1/3 cup of sugar
1/3 cup molasses
1/3 cup unsweetened applesauce
1/4 cup canola oil
1/3 cup plain low-fat yogurt
1/4 cup packed light brown sugar
1/4 cup chopped walnuts
3 pears, peeled, cored and thinly sliced lengthwise (i cheated and used a can of pears)

Preheat oven to 350 F.
Brush a 10 inch cast iron skillet or 8 x 8 inch glass baking dish with the melted butter.
In a medium bowl, whisk together both flours, ginger, cinnamon, baking powder, baking soda, and salt. Set aside.
In a medium bowl, use an elextric mixer to beat the egg, sugar and molasses for 3 minutes. Add applesauce and oil, and beat until blended. Fold in flour mixture and yogurt. Set aside.
Press the brown sugar evenly over the bottom of the prepared skillet. Sprinkle with nuts. Arrange pear slices in circles over nuts. Pur the batter over the pears.
Bake 35-40 minutes, or until a toothpick inserted in center comes out clean. Loosen edges of the cake with knife, then invert it onto platter.

Makes 12 servings.

Nutrition info per serving: 221 calories, 3 grams protein, 8 grams total fat, 37 grams carbs, 21 milligrams cholesterol, 138 milligrams sodium, 3 grams fiber.