Pear Upside-Down Cake with Applesauce

Serve this cake either warm or at room temperature. Using walnut oil, which contains omega-3 fatty acids, helps cut down on butter and gives the cake a rich flavour.

2 Tbsp. (¼ stick) unsalted butter
¾ cup Erythritol Gold, packed
3 Bosc pears, peeled, halved, cored and cut into 18 wedges
1 cup all-purpose flour, spooned and leveled
1 cup whole-wheat flour, spooned and leveled
1½ tsp. baking powder
1 tsp. ground cinnamon
½ tsp. baking soda
½ tsp. sea salt
2 large eggs, lightly beaten
1 cup buttermilk
¼ cup walnut oil
½ tsp. pure vanilla extract
½ cup unsweetened applesauce

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Melt butter with ¼ cup sugar in a 12" cast-iron or large skillet over medium. Arrange pears in a circular fashion, around the edge of the pan. Cook, without turning pears, until pears are golden underneath, 18-20 minutes (rotating pan as necessary for even browning).

In a large bowl, combine flours, baking powder, cinnamon, baking soda, and salt; whisk to combine. In a medium bowl, combine remaining sugar, eggs, buttermilk, applesauce, oil and vanilla; whisk to combine. Add wet mixture to dry mixture and whisk until just combined.

Pour batter over pears; spread to cover. Transfer to the oven; bake until a toothpick inserted into cake comes out clean, 25-30 minutes. Allow to stand for 5 minutes. Run a knife around the edge and turn out onto a serving platter.

Makes 12 servings.