"The glistening cake gets its rich taste from applesauce and spices instead of butter - Vegetarian Times."
unsalted butter, melted
whole wheat pastry flour
1 1/2 teaspoons
low-fat plain yogurt
packed light brown sugar
pears, peeled cored and thinly sliced lengthwise
Preheat oven to 350°F.
Brush 10-inch cast iron skillet or 8x8-inch glass baking dish with butter.
To make gingerbread: Whisk flours, ginger, cinnamon, baking powder, baking soda and salt in medium bowl. Beat egg, sugar and molasses with mixer for 3 minutes. add applesauce and oil, and beat until blended. Fold in flour mixture and yogurt.
To make pear topping: Press brown sugar over bottom of prepared skillet. Sprinkle with nuts. Arrange pear slices in circles over nuts. Pour batter over pears.
Bake 35 - 40 minutes or until toothpick inserted in center comes out clean. Loosen edges with knife. Invert cake onto platter.