Make best use of Canadian apples and pears in season

Apples and pears from Canadian orchards are filling the fruit section of your local supermarkets. Now’s the time to put them to use.

Upside down cake slice with pear and apples puts seasonal fruit to good use.

Apples and pears from Canadian orchards are filling the fruit section of your local supermarkets. Now’s the time to put them to use.

Celebrate the local harvest of pears and apples and make this appealing dessert. Serve warm with ice cream or frozen yogurt.

Apple-Pear Upside Down Cake

50 ml (1/4 cup) butter

125 ml (1/2 cup) lightly packed brown sugar

45 ml (3 tbsp) chopped toasted pecans

2 fresh apples

1 firm but ripe pear

Cake

375 ml (1 1/2 cups) all-purpose flour

175 ml (3/4 cup) granulated sugar

5 ml (1 tsp) baking powder

2 ml (1/2 tsp) each baking soda, cinnamon and ground ginger

1 ml (1/4 tsp) salt

75 ml (1/3 cup) butter, softened

1 egg

175 ml (3/4 cup) buttermilk

5 ml (1 tsp) vanilla

Grease bottom and sides of 2.5-l (9-inch) square cake pan. Add butter and melt in a 180 C (350 F) 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 a 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 a 180 C (350 F) oven for about 45 minutes or until cake tester comes out clean. Let 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.

Makes 8 to 10 servings.

Nutritional information per serving (when recipe serves 10): 294 calories, 3 g protein, 10 g fat, 48 g carbohydrates.

Source: Foodland Ontario.

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