This pear apple upside down cake was a hit with my husband. It only lasted one day in our house. The cake part is not overly sweet, but very tasty. It is not a large cake so you will not have lots of cake leftover. Also, it does not take long to make.

Ingredients:

• 1 apple
• 1 pear
• 3 tbsps. fresh or bottled lemon juice
• 1 tbsp. butter, melted
• 1 tbsp. packed brown sugar
• 1 cup all-purpose flour
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/4 tsp. baking soda
• 1/8 tsp. salt
• 1/3 cup milk (I used 2%)
• 1 egg
• 3 tbsps. strawberry preserves
• 1 tbsp. vegetable oil
• 1/2 tsp. ground ginger
• Regular or Sugar Free Carmel Sauce used on top of ice cream

Here is what to do to make this pear apple upside down cake:

Preheat your oven to 375 degrees. Spray a 10-inch deep-dish pan with nonstick cooking spray and set aside.

Core and then slice the apple and pear into thin slices. Put the slices into a zip-lock bag with the lemon juice and shake until they are thoroughly coated.

Brush the bottom of the deep-dish pan with the melted butter and then sprinkle with sugar.

Arrange the pear and apple slices, on top of the butter and sugar mixture, into a design that looks pleasing. Put this into the oven for 10 minutes.

While the apples and pears are in the oven, combine the flour, baking powder, cinnamon, baking soda and salt into a small bowl. Next, combine the milk, egg, strawberry preserves, oil and ginger into a medium bowl using a whisk. You want to make sure the preserves are thoroughly combined.

Add the flour mixture into the milk mixture and stir until it is blended well.

Spread this batter over the apples and pears after they have come out of the oven.

Then bake for 20 to 25 minutes or until the cake is golden brown and a toothpick will come out clean when inserted into the cake.

Cool on a wire rack for about 5 minutes. Loosen the sides of the cake and invert onto a plate. It should come out very easily.

Serve warm with carmel sauce.