UPSIDE DOWN CAKE WITH HALF THE SUGAR!

INGREDIENTS

• 2 bosc pears, ¼" slices

Topping:

• ¼ cup SPLENDA® Brown Sugar Blend

• ¼ cup water

• 1 tablespoon unsalted butter

• 1 teaspoons cinnamon

• ¼ teaspoon nutmeg

• ⅛ teaspoon clove

• pinch of salt

Cake:

• 1 cup All Purpose Flour

• 2 teaspoon Baking Powder

• a pinch of Salt

• ½ cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend

• 3 Medium size Eggs

• ⅓ cup plain yogurt

• 1½ teaspoon Vanilla Extract

• ½ cup canola oil

INSTRUCTIONS

1. Preheat oven to 350 degrees F.

2. Prepare a 9" round cake pan by spraying with cooking spray on bottom on sides (you could also use butter).

3. Arrange pear slices on the bottom of the pan.

4. To a small sauce pan over medium heat, add SPLENDA® Brown Sugar Blend, water, butter, cinnamon, nutmeg, clove and a pinch of salt. Cook on medium heat, whisking the entire time until the sauce begins to thicken and sugar is dissolved. About 4-5 minutes.

5. Pour the sauce of the pears. Being careful not to mess up the arrangement.

6. For the Cake: add flour, baking powder and salt to a small bowl. Set aside.

7. To a large bowl, add SPLENDA® Sugar & Stevia Sweetener Blend, eggs, yogurt and vanilla. Using a whisk, stir together until the mixture is smooth and lumps are removed.

8. Slowly add the flour mixture into the wet mixture, whisking the whole time.

9. Lastly add the oil to the bowl and whisk until combined.

10. Pour the cake batter over the pear and sugar sauce, again being careful not to disturb the arrangement.

11. Bake the cake for 45-50 minutes or until it passes the "toothpick test."

12. Remove cake from oven and place pan on a wire cooling rack for 5-10 minutes.

13. Place serving platter on top of the cake pan, say a little prayer and then flip the cake so the caramelized pears are on top.