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Photo: Johnny Autry
Active Time:25 minsTotal Time:55 minsServings:10Jump to Nutrition Facts
Active Time:25 minsTotal Time:55 minsServings:10
Active Time:25 mins
Active Time:
25 mins
Total Time:55 mins
Total Time:
55 mins
Servings:10
Servings:
10
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsgranulated sugar plus 1/2 cup, divided6tablespoons(3/4 stick) unsalted butter, at room temperature, divided3mediumpears, cored and sliced into eighths½cupcake flour½cupwhole-wheat pastry flour¾teaspoonbaking powder¼teaspoonbaking soda¼teaspoonsalt3tablespoonscanola oil1vanilla bean, split2large eggs½cupnonfat plain strained yogurt, such as skyr or Greek
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsgranulated sugar plus 1/2 cup, divided
6tablespoons(3/4 stick) unsalted butter, at room temperature, divided
3mediumpears, cored and sliced into eighths
½cupcake flour
½cupwhole-wheat pastry flour
¾teaspoonbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
3tablespoonscanola oil
1vanilla bean, split
2large eggs
½cupnonfat plain strained yogurt, such as skyr or Greek
DirectionsPreheat oven to 350°F.Heat 2 tablespoons sugar in a medium cast-iron skillet over medium heat, stirring occasionally with a wooden spoon, until it melts and turns a deep amber color, 5 to 10 minutes. Remove from heat. Immediately add 2 tablespoons butter, stirring vigorously. When the butter is incorporated, spread the caramel in an even layer. Shingle pear wedges on top.Whisk cake flour, whole-wheat flour, baking powder, baking soda and salt in a medium bowl. Combine oil with the remaining 1/2 cup sugar and 4 tablespoons butter in a large bowl. Scrape in vanilla bean seeds. Beat with an electric mixer on medium speed until smooth. Add eggs one at a time, beating well after each. Add yogurt and beat until blended. Gradually add the flour mixture, beating on low speed just until blended and scraping the sides as needed. Spoon the batter over the pears and spread with an offset spatula to cover.Bake the cake until golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan on a wire rack for 10 minutes.Run a knife around the edge to loosen. Carefully pour out any excess liquid from the pan into a measuring cup. (It’s OK if there isn’t any excess liquid—it all depends on how juicy your fruit is.) Carefully invert the cake onto a serving plate and drizzle with any reserved liquid. Let cool slightly, about 10 minutes.To make aheadStore, well wrapped, at room temperature for up to 2 days.Originally appeared: EatingWell Magazine, November 2021
Directions
Preheat oven to 350°F.Heat 2 tablespoons sugar in a medium cast-iron skillet over medium heat, stirring occasionally with a wooden spoon, until it melts and turns a deep amber color, 5 to 10 minutes. Remove from heat. Immediately add 2 tablespoons butter, stirring vigorously. When the butter is incorporated, spread the caramel in an even layer. Shingle pear wedges on top.Whisk cake flour, whole-wheat flour, baking powder, baking soda and salt in a medium bowl. Combine oil with the remaining 1/2 cup sugar and 4 tablespoons butter in a large bowl. Scrape in vanilla bean seeds. Beat with an electric mixer on medium speed until smooth. Add eggs one at a time, beating well after each. Add yogurt and beat until blended. Gradually add the flour mixture, beating on low speed just until blended and scraping the sides as needed. Spoon the batter over the pears and spread with an offset spatula to cover.Bake the cake until golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan on a wire rack for 10 minutes.Run a knife around the edge to loosen. Carefully pour out any excess liquid from the pan into a measuring cup. (It’s OK if there isn’t any excess liquid—it all depends on how juicy your fruit is.) Carefully invert the cake onto a serving plate and drizzle with any reserved liquid. Let cool slightly, about 10 minutes.To make aheadStore, well wrapped, at room temperature for up to 2 days.
Preheat oven to 350°F.
Heat 2 tablespoons sugar in a medium cast-iron skillet over medium heat, stirring occasionally with a wooden spoon, until it melts and turns a deep amber color, 5 to 10 minutes. Remove from heat. Immediately add 2 tablespoons butter, stirring vigorously. When the butter is incorporated, spread the caramel in an even layer. Shingle pear wedges on top.
Whisk cake flour, whole-wheat flour, baking powder, baking soda and salt in a medium bowl. Combine oil with the remaining 1/2 cup sugar and 4 tablespoons butter in a large bowl. Scrape in vanilla bean seeds. Beat with an electric mixer on medium speed until smooth. Add eggs one at a time, beating well after each. Add yogurt and beat until blended. Gradually add the flour mixture, beating on low speed just until blended and scraping the sides as needed. Spoon the batter over the pears and spread with an offset spatula to cover.
Bake the cake until golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan on a wire rack for 10 minutes.
Run a knife around the edge to loosen. Carefully pour out any excess liquid from the pan into a measuring cup. (It’s OK if there isn’t any excess liquid—it all depends on how juicy your fruit is.) Carefully invert the cake onto a serving plate and drizzle with any reserved liquid. Let cool slightly, about 10 minutes.
To make ahead
Store, well wrapped, at room temperature for up to 2 days.
Originally appeared: EatingWell Magazine, November 2021
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Nutrition Facts(per serving)252Calories12gFat32gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
