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Ingredients
- 1 (16 ounce.) can sliced Bartlett pears in syrup
Directions
- Grease and flour an 8-inch round cake pan. Drain the pears. Pat dry with paper towels. Reserve syrup. Stir flour, sugar, baking pwdr and salt in medium bowl till blended. Cut in butter with pastry blender till mix resembles coarse meal.
- Pour the lowfat milk over the flour mix. Toss with a fork just till blended. Don't over mix. Spoon batter into the prepared pan. Smooth top. Arrange pears over batter in circular pattern. Brush with some of the reserved syrup. Sprinkle with cinnamon.
- Bake at 400 degrees till wooden pick inserted into center of cake is withdrawn clean and top is golden, about 45 min. Transfer to wire rack to cold 15 min. Brush with reserved syrup.
- Invert cake onto plate. Remove pan. Return to upright position on wire rack. Cold till serving time.
- Cut into wedges. Serve with a dollop of whipped cream, flavored with grnd cinnamon or possibly nutmeg. Or possibly substitute ice cream (vanilla or possibly peach) for the whipped cream. One cake, 6 to 8 servings.
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