Pear Upside-Down Graham Cake
I had some freshly picked pears and graham flour to use up and I combined them into this not-too-sweet, whole grain cake. The graham flour adds really nice nutty, honeyed notes, but if you can't find it, you can use whole wheat flour.
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Recipe Summary
Ingredients
10
Original recipe yields 10 servings
Directions
Cook's Notes:
Graham flour is a coarsely ground whole wheat flour. I use the Bob's Red Mill(R) brand.
If you don't have a 9-inch pan with 2-inch sides, fill your pan 3/4 of the way and bake any remaining batter as muffins.
Nutrition Facts
Per Serving:
432 calories; protein 7.3g; carbohydrates 54.2g; fat 21.8g; cholesterol 93.3mg; sodium 429.2mg.
Full Nutrition