Ingredients

1/3 cup butter or margarine
1 cup light brown sugar
3 to 4 cups sliced Bartlett pears
2 cups whole-wheat pastry flour
2 teaspoons baking powder
2 large eggs
1 1/2 cups sugar
1 cup heavy cream
1/2 cup milk

Directions

Preheat oven to 350 degrees F. Butter the sides of an 11-by-7-inch baking dish. Melt the butter and pour into the bottom of the dish. Sprinkle with the brown sugar. Arrange the pears, cut side down, over the brown sugar, fitting tightly together. Set dish aside.

Sift the flour with the baking powder; set aside.

In a separate bowl, beat the eggs with the sugar until light; stir in the flour mixture. Add the cream and milk; mix well. Carefully pour the batter into the prepared pan, being careful not to move the pears. Bake for 25 minutes, then reduce the heat to 325 degrees F and bake an additional 25 to 30 minutes, or until the cake tests done. Remove from oven and let cool for five minutes before turning onto a serving plate. (Cake may also be left in pan, cut into squares, and served directly from pan.) Makes 8 servings.

Nutritional facts per serving: 280 cal., 3.1 g protein, 10.4 g fat, 45.2 g carbo., 59 mg chol., 121 mg sodium.