Warm Pear and Cinnamon Upside Down Cake

Preparation time:: 20 mins

Cooking time:: 60 mins

Serves:: 10

Recipe provided by: Weight Watchers

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The great thing about this moist cake is you can substitute pears for other seasonal fruit like apples, apricots or peaches.

Ingredients

2 tbs brown sugar
2 tsp ground cinnamon
400 g drained canned pears in water with artificial sweetener, patted dry
6 tbs Weight Watchers Canola Spread
1/2 cup caster sugar
2 whole egg
1/2 cup low fat sour cream
1 cup self-raising white flour

Method

1. Preheat oven to 180°C. Spray a 11cm x 21cm loaf tin with oil. Line base and 2 long sides of tin with a fitted sheet of baking paper. Sprinkle base of tin with brown sugar and half of cinnamon. Arrange pear slices evenly over sugared base.

2. Use electric beaters to beat spread and sugar until creamy. Add eggs, one at a time, beating after each addition. Stir in sour cream and fold through flour and remaining cinnamon.

3. Spoon cake mixture into tin on top of pears. Smooth cake mixture with back of spoon. Bake for 1 hr, or until golden and cooked when tested with a cake skewer. Allow to stand in tin for 5 minutes, before turning out onto a cake platter.

4. Slice cake into even portions and serve warm.

Notes

POINTS® Value: 3.5
This cake will store in an airtight container for up to 3-4 days and is also suitable to freeze for up to 3 months. Make sure the fruit isn't too ripe, otherwise the cake won't cook in the centre properly. This cake is best served warm. Try serving with low-fat vanilla custard for shear indulgence, however don't forget to add any extra POINTS values.