Pear-Raisin Upside Down Cake

2 medium-sized ripe pears (peeled, cored, and chopped into 1/8 inch thick slices)
2 tablespoons raisins
2 tablespoons vegan margarine
1/3 cup raw sugar (or brown sugar if you prefer)
1 tablespoon water

Melt butter in 9 1/2 inch round cake pan on stove top, taking care not to burn it.  Add sugar
and water.  Arrange pears and raisins in even layer on the bottom of the pan.

1 1/3 cups all-purpose flour (can use whole wheat or a combination if you prefer)
1/2 cup raw sugar
2 teaspoons baking powder
2/3 cup soy or rice milk
1/4 cup vegan margarine
Ener-G Egg replacer for 1 egg (see box for conversion)
1 teaspoon vanilla

Combine flour, sugar and baking powder in a bowl.  Add the remaining ingredients and beat
with an electric mixer (or by hand) until well mixed (about 1 minute with mixer, 2-3 minutes by
hand).  Pour batter over the pear-raisin mix in the pan.  Bake for 25 to 30 minutes at 350
degrees.  Test with toothpick to make sure it is clean of batter before removing from the
oven.  Cool for about 5 minutes and then invert onto large enough plate to hold the entire
cake.  Serve warm if possible.