Serves 12
Barbara Selley, RD
Toronto, ON

This dessert is delicious on its own, but for a little extra decadence, serve it with Whipped Cream and Yogurt Topping (see recipe, below.) Don't overdo it, however, or you'll add too many calories and too much fat to your dessert.

Nutrition Facts
The molasses in this cake makes it a good source of iron.

Preheat oven to 350° F (180° C)
9-inch (2.5 L) square baking pan, greased

1. Topping: In a bowl combine melted butter and brown sugar; spread in the bottom of baking pan. Lay pears on top of sugar, cut-side up. Slice any large pieces in half.
2. Cake: In a large bowl using an electric mixer, cream together butter and brown sugar. Add eggs and beat until light and fluffy. Blend in applesauce and molasses.
3. In a separate bowl, combine flour, ginger, baking powder, baking soda, cinnamon, cloves and salt. Stir into applesauce mixture.
4. Spoon batter over pear topping. Bake in preheated oven for 45 to 50 minutes or until a cake tester inserted into center comes out clean.
5. Run a knife around the edges of the cake and immediately invert onto a serving platter. Leave the pan on top of the inverted cake for 1 to 2 minutes to allow all of the topping to drip onto cake.

Nutritional Analysis per serving
Calories 279
Protein 3.0 g
Fat 8.8 g
Carbohydrate 48.6 g
Dietary Fiber 1.7 g
Sodium 266 mg

Good source of iron.

Food Guide servings
Grain Products 1/2
Vegetables & Fruit 1/2
Milk Products
Meat & Alternatives

Whipped Cream and Yogurt Topping
This is Barbara Selley's multipurpose dessert topping: Beat 1/2 cup (125 mL) whipping cream until thick; add 1 tbsp (15 mL) sugar and 1/2 tsp (2 mL) vanilla. Whip cream until stiff. Gently fold in 1/2 cup (125 mL) plain lower-fat yogurt until thoroughly combined. Makes 1 1/2 cups (375 mL). Contains 88 calories and 7.4 g fat per 1/4-cup (50 mL) serving: the same amount of regular whipped cream provides 103 calories and 11 g fat - and less calcium.

Serving Size: 1/12 recipe
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