Pear Upside-Down Cake

Vegetable cooking spray
1 cup dark brown sugar, divided
1/2 cup walnuts, chopped and lightly toasted
1 tablespoon unsalted butter, cut into small pieces
1/2 teaspoon ground cinnamon
2 medium firm, but ripe pears, peeled, cut in half, cored and sliced lengthwise into 1/4-inch thick slices
2/3 cup all-purpose flour
2/3 cup oat flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
3/4 cup buttermilk
1/4 cup walnut oil or grape seed or peanut oil
1 teaspoon vanilla extract
2 large eggs
2 tablespoons crystallized ginger, finely chopped

Lightly oil the pie dish and fit it with parchment paper.
Sprinkle 1/4 cup of the sugar evenly over the parchment- lined pie dish.
Add the walnuts, dot with butter and sprinkle with cinnamon.
Carefully arrange pear slices in an overlapping attractive pattern on top of the sugar/walnut mixture. Set aside.
In a large mixing bowl, combine the flours, baking powder, and salt, and remaining 3/4 cup of sugar.
In a separate bowl measure the buttermilk, walnut oil, and vanilla, then add the eggs and whisk to combine.
Fold the liquid ingredients into the dry.
Ladle batter on top of the pears, and sprinkle with crystallized ginger.
Bake in the middle of the preheated oven for approximately 45 minutes or until a cake tester inserted into the center of the cake comes out clean.
Cool on a rack for 5 minutes, then invert onto a serving platter. Peel off parchment and serve.
This recipe does not meet the MHealthy Nutrition Guidelines. 1/2018

Nutrition Information