4 peeled small pears, cored and cut lengthwise into ¼ inch slices (about 1 pound)
2 tablespoons grated peeled fresh ginger, divided
1 tablespoon lemon juice
Cooking spray
2 tablespoons granulated sugar
½ cup packed dark brown sugar
¼ cup butter, softened
1 large egg
½ cup low-fat buttermilk
¼ cup molasses
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 teaspoon powdered sugar

1. Preheat oven to 350 degrees.

2. Combine pears, 1 tablespoon ginger and lemon juice. Coat a 9 x 2-inch round cake pan with cooking spray; sprinkle with granulated sugar. Arrange pears in bottom of pan in a circular pattern.

3. Combine brown sugar and butter in a large bowl; beat at medium speed of a mixer until well-blended. Beat in egg. Add buttermilk, molasses, and 1 tablespoon ginger; beat until well blended.

4. Lightly spoon flour in a dry measuring cup; level with a knife. Combine next 6 ingredients (flour through nutmeg). Add flour mixture to batter; stir until well-blended.

5. Bake at 350 degrees for 40 minutes or until cake springs back when touched lightly in center. Cool in pan 20 minutes on a wire rack. Place a plate sprinkled with powdered sugar upside down on top of cake pan; invert cake onto plate. Yield: 8 servings.

Calories: 244.

From Cooking Light magazine.