My family loves pineapple upside down cake, but I had a surplus of ripe pears today, and no pineapple. Here is a great vegetarian recipe everyone will enjoy.
- 3 Tbsp vegan butter
- 1/4 c brown sugar, packed
- 3 ripe medium pears, peeled, cored and sliced in thin wedges
- 1 2/3 c stone ground whole wheat flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp Orgran No Egg*
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/8 tsp nutmeg
- 1/8 tsp sea salt
- 1 1/4 c soy milk
- 1/4 c packed brown sugar
- 2 Tbsp melted vegan butter
- 1 Tbsp lemon juice
- Preheat oven to 350 degrees F.
- Topping: In an ungreased oven-proof 10-inch skillet over low heat, melt the vegan butter. Add brown sugar. Stir until evenly coating the pan. Add pears in a pleasing pattern, overlapping as needed.
- Cook without moving pears for about 10 minutes, pressing them down a bit with a spoon occasionally. Pears will deepen in color and caramelize. Take off heat and set aside.
- In a large bowl, whisk together the whole wheat flour, baking powder, egg substitute, cinnamon, allspice, nutmeg, and salt.
- In a small bowl blend the soy milk, brown sugar, melted butter and lemon juice. Add the wet ingredients to the dry ingredients and blend just enough to incorporate everything. Spread evenly over the pears.
- Place skillet on a baking sheet to catch drips. Bake 30 minutes, or until top has set up and fruit is bubbling around edges.
- Cool 30 minutes. Run a butter knife around edge of skillet. Protect your hands with oven mitts or pot holders, and holding a plate over the skillet, carefully turn the cake over onto the plate. Tap bottom of pan a few times before releasing cake. Serve warm.
*Or use any other egg substitute for 1 1/2 eggs