Kitchen Kissing : Rosy Pear Upside Down Cake

I've lost 15 pounds by doing Weight Watchers!
To celebrate, I am passing a recipe on to you
that has helped me along the way
on this weight loss journey.

Also, I always get a little smooch from Roger
when he smells it baking in the oven.

Maybe you'll get some kitchen kisses too.
A smooch in front of a warm oven
is one of the sweetest kisses to be had.

Enjoy!

{Photo credit here}

Rosy Pear Upside Down Cake

Ingredients
	1 spray(s) cooking spray
	1 Tbsp unsalted butter
	1/4 cup(s) strawberry jam, or raspberry jam, seedless
	1/8 tsp food colouring, red, or to taste (optional)
	2 medium pear(s), ripe, peeled, halved, cored Cake
	1 1/2 cup(s) all-purpose flour
	1 tsp baking powder
	1/2 tsp baking soda
	1 tsp ground cardamom
	1/2 tsp ground ginger
	1/4 tsp table salt
	2/3 cup(s) sugar
	3 Tbsp regular butter, melted and cooled
	1 large egg(s)
	2 tsp vanilla extract
	2/3 cup(s) plain fat-free yogurt

Instructions

• Place the oven rack in the lower third of the oven; preheat to 375°F. Spray a 9-inch round cake pan with nonstick spray.
  
  
• Place the butter in a microwavable cup measure; cover with plastic wrap. Microwave on High until melted, 20–30 seconds. Stir in the jam and food coloring (if using) until blended. Spoon in the center of the prepared pan, spreading evenly (it’s not necessary to spread all the way to the edge of the pan).
  
  
• Place a pear half cut-side down onto a work surface, and cut lengthwise into 1/8-inch slices. Invert cut-side up, onto your palm or a spatula. Press down lightly to fan out the slices, and place in the prepared pan with the stem towards the center. Repeat with the remaining pear halves, arranging the slices to overlap slightly. Arrange any smaller pieces in the center. Bake until the pears are almost tender, 15–20 minutes.
  
  
• Meanwhile, whisk the flour, baking powder, baking soda, cardamom, ginger, and salt in a medium bowl and set aside.
  
  
• Whisk together the sugar, butter, egg, and vanilla in a medium bowl until smooth; whisk in the yogurt. Add the flour mixture and stir just until combined; do not overmix.
  
  
• Drop the batter by spoonfuls over the hot topping. (Don’t worry about covering the topping; the batter will spread as it bakes). Bake until the top of the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean, 25–30 minutes. Let stand 3 minutes; run a knife around the edge. Invert onto a serving platter, using potholders, and gently shake the pan to loosen. Remove the pan; let cool 15 minutes and serve warm.