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    Old Maid Cake

    Source of Recipe

    Cooking Light

    Recipe Introduction

    The inspiration for this dessert is tarte Tatin, the French upside-down apple tart that was created by two unmarried sisters.

    1 cup all-purpose flour
    1/4 cup firmly packed brown sugar
    1 teaspoon baking powder
    1 teaspoon ground ginger
    1 teaspoon ground cinnamon
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/4 teaspoon ground cloves
    1/2 cup low-fat buttermilk
    1/4 cup egg substitute
    1/4 cup molasses
    2 tablespoons stick margarine, melted
    2 tablespoons stick margarine
    1/3 cup firmly packed brown sugar
    3 tablespoons chopped walnuts
    2 medium pears(about 1 pound)
    Cinnamon sticks (optional)
    Pear slices (optional)

    Preheat oven to 375.

    Combine first 8 ingredients in a bowl; stir well. Combine buttermilk, egg substitute, molasses, and 2 tablespoons melted margarine in a bowl; stir well. Add to flour mixture, stirring until smooth.

    Melt 2 tablespoons margarine in a 9-inch cast-iron skillet. Stir in 1/3 cup brown sugar; cook over medium heat 1 minute. Remove from heat; sprinkle with walnuts.

    Peel and core pears. Cut each in half lengthwise. Cut each half into thin slices, cutting to, but not through, stem end. Fan pear halves; place, core sides up, on top of brown sugar mixture in skillet. Pour batter over pears; bake at 375 for 35 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Invert onto a cake plate. Garnish with cinnamon sticks and pear slices, if desired.




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