- Portion size 12 servings
- Credits : Canadian Living Magazine
Ingredients
Buttermilk Cake:
Method
In saucepan over medium heat, cook brown sugar, butter and lemon juice, stirring, until sugar is dissolved, about 2 minutes. Scrape into greased and parchment paper–lined 9-inch (2.5 L) square cake pan.
Peel, core and halve pears; cut each half into about 1/4-inch (5 mm) thick wedges. Arrange wedges, overlapping slightly, in pan.
Buttermilk Cake: In large bowl, beat butter with granulated and brown sugars until fluffy; beat in eggs and vanilla.
Whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Pour over pears, smoothing to edges of pan.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan for 10 minutes. Invert onto serving plate; remove parchment paper.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 122 mg
- Sugars 25 g
- Protein 3 g
- Calories 274.0
- Total fat 13 g
- Potassium 155 mg
- Cholesterol 63 mg
- Saturated fat 8 g
- Total carbohydrate 38 g
%RDI
- Iron 8.0
- Folate 16.0
- Calcium 6.0
- Vitamin A 12.0
- Vitamin C 2.0
