Pear Upside-Down Cake With Pecans

• 1 tablespoon butter
• 1/4 cup packed light brown sugar
• 1 cup thinly sliced peeled pear (about 1 large)
• 8 pecan halves
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 2/3 cup granulated sugar
• 1/4 cup butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/3 cup low-fat sour cream
• 1/2 cup 1% low-fat milk

1. Preheat oven to 350u0b0.
2. Place butter in a 9-inch round cake pan; place in oven 2 minutes or until butter melts. Remove pan from oven.
3. Sprinkle brown sugar evenly over bottom of pan. Arrange pear slices and pecan halves spoke-like over sugar; set aside.
4. Lightly spoon flour into a dry measuring cup; level with a knife. 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. Add sour cream and half of flour mixture; beat well. Add remaining flour mixture and milk; beat well. Pour batter over pear slices, spreading gently. Bake at 350u0b0 for 30 to 33 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack 5 minutes.
5. Run a sharp knife around edge of pan to loosen cake. Place a serving plate upside-down over pan; invert cake onto serving plate. Serve warm or cool completely.

butter, brown sugar, pear, pecan, flour, baking powder, baking soda, salt, granulated sugar, butter, egg, vanilla, almond extract, lowfat sour cream, milk

Taken from www.myrecipes.com/recipe/pear-upside-down-cake-with-pecans (may not work)