PEAR-LEMON BREAKFAST CAKE
Yield: 48 Servings

TOPPING

12 oz. (1-1/2 cups) Brown sugar
5 oz. (1-1/4 cups) All-purpose baking mix (such as Bisquick)
4 oz. (1/2 cup) Butter or margarine, cold, cut in bits

CAKE

3-1/4 lb. (2-3/4 qt.) All-purpose baking mix (such as Bisquick)
1 cup Sugar
3 cups Milk, low fat (2%)
4 Eggs
4 tsp. Lemon extract
3 lb. Pacific Northwest Canned Pear Slices, drained

METHOD
To make topping, combine sugar, baking mix and butter until mixture resembles coarse crumbs; reserve in refrigerator. To make cake, combine dry ingredients. Beat milk, eggs and lemon extract into dry ingredients until just mixed. Pour batter into greased 18" x 26" x 1" sheet pan. Press sliced pears, rounded side up, into batter in rows. Evenly crumble reserved topping over pears. Bake at 375ºF until top has browned and a toothpick inserted in the center comes out clean, about 30 minutes. Cool; cut into 3" x 3" squares.

NUTRITION (Per Serving)
Calories: 209,   Calories from Fat: 27,   Fat: 3g,   Saturated Fat: 2g,
Cholesterol: 24mg,   Sodium: 306mg,   Carbohydrate: 41g,   Dietary Fiber: 2g,
Sugar: 18g,   Protein: 5g,   Vitamin A: 4% DV,   Vitamin C: 0% DV,
Calcium: 7% DV,   Potassium: 6% DV,   Iron: 7% DV