This is a pretty dessert served warm with pouring custard or ice cream.
It comes from my old Pillsbury desserts book.
For the Pear Topping:
- 1/4 cup butter or margarine
- 2/3 cup firmly packed brown sugar
- 1 tablespoon flour
- 1 tablespoon water or pear syrup
- canned pears - each cut lengthwise into 3 or 4 slices
- 1/3 cup shortening or margarine
- 3/4 cup firmly packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 2/3 cup milk
- Preheat oven to 350 degrees F.
- Melt butter in 9 inch round cake pan in oven.
- Stir in brown sugar, flour and water.
- Spread mixture evenly in the bottom of the pan.
- Place pear slices, tips all facing the same way in a spoke pattern, leaving the centre open.
- Mix cake batter:
- In large mixer bowl, cream margarine, sugars and egg.
- Add dry ingredients alternately with milk.
- Beat at lowest speed until well blended.
- Spoon cake batter evenly over pear slices, spreading batter gently to edges of pan.
- Bake at 350 degrees F for 45- 55 minutes or until toothpick inserted in the centre comes out clean.
- Cool 2 minutes.
- Loosen edges with spatula.
- Invert serving plate over cake pan and flip both over. Let pan rest upside down on serving plate for a minute or so before you remove it.
- Serve with warm pouring custard (I use Bird's custard powder, following the directions on the label) and/or ice cream.