Pecan and Pear Upsidedown Cake

Pecan and Pear Upsidedown Cake

Ingredients

2 large, ripe pears, peeled and sliced
1/2 cup coarsely chopped pecans
1/2 cup Earth Balance (vegan margarine), melted
1/2 cup Earth Balance, softened
1/4 cup packed brown sugar
1/3 cup of sugar
1 egg replacer egg equivalent
1/3 cup dark molasses
1 1/2 cup all purpose flour
1/2 cup warm water
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder

How we make it

Pour the melted Earth Balance into a 9 inch square baking pan.

Add the pecans and the brown sugar to the bottom of the pan, speading evenly

Arrange the pear slices in tehe bottom of the pan and set aside.

Use a large bowl and cream the sugar and softened Earth Balance until thoroughly creamed and fluffy.

Beat in the molasses and egg replacer.

In a separate smaller bowl, combine the flour, cinnamon, giner salt, baking soda and baking powder.

Add the dry ingredients to the butter cream mixture a little at a time. Stir continually as you add. Use a little of the warm water as you go in order to help mix the ingredients.

When all the ingredients are in make certain to thoroughly mix it to combine all ingredients, then pour into baking pan.

Bake at 350° for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. After removing from oven allow cake to sit for 10 minutes before inverting on a serving plate.

Serve with non-dairy whipped topping or vanilla toffutti!