Pear Upside-Down Cake with Pecans

Ingredients

• 0.3 teaspoon almond extract 
• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.3 cup butter softened
• 1 tablespoon butter 
• 1 large eggs 
• 1 cup flour all-purpose
• 0.7 cup granulated sugar 
• 0.3 cup brown sugar light packed
• 0.5 cup milk 1% low-fat
• 0.3 cup cream sour low-fat
• 1 cup pears peeled thinly sliced ( 1 large)
• 8  pecans 
• 0.1 teaspoon salt 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• blender
• cake form
• measuring cup

Directions

1. Preheat oven to 35
2. Place butter in a 9-inch round cake pan; place in oven 2 minutes or until butter melts.
3. Remove pan from oven.
4. Sprinkle brown sugar evenly over bottom of pan. Arrange pear slices and pecan halves spoke-like over sugar; set aside.
5. Lightly spoon flour into a dry measuring cup; level with a knife.
6. Combine flour, baking powder, baking soda, and salt in a medium bowl. Beat sugar, butter, egg, and extracts with a mixer at medium speed until well blended.
7. Add sour cream and half of flour mixture; beat well.
8. Add remaining flour mixture and milk; beat well.
9. Pour batter over pear slices, spreading gently.
10. Bake at 350 for 30 to 33 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack 5 minutes.
11. Run a sharp knife around edge of pan to loosen cake.
12. Place a serving plate upside-down over pan; invert cake onto serving plate.
13. Serve warm or cool completely.