Ginger Pear Upside-Down Cake
Serves 12

Ginger Cake
1 tablespoon non-dairy margarine, melted
¾ cup whole wheat pastry flour
¾ cup unbleached all purpose flour
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Substitute equal to 1 egg
1/3 cup sugar
1/3 cup molasses
1/3 cup applesauce
½ cup canola oil
1/3 cup plain soy yogurt

Pear Topping
¼ cup brown sugar
¼ cup walnuts, chopped
3 pears, peeled, cored and thinly

1. Preheat oven to 350 degrees and coat an 8 x 8 baking dish with cooking spray or non-dairy margarine.
2. For the cake, combine flours, spices, baking powder and soda, and salt in large mixing bowl. Using an electric mixer, add egg replacer, sugar and molasses until well-combined. Then blend in applesauce and oil. Using a heavy-duty spoon, slowly stir in flour mixture and soy yogurt.
3. For the topping, cover the bottom of the baking dish with brown sugar, sprinkle with walnuts, and cover with pear slices.
4. Pour cake batter on top of sugar, nuts and pears.
5. Bake 35 minutes or until center is fully cooked. Invert cake on serving plate to serve.