Moist Pear and Pecan Cake (low fat)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Directions
1 cup Whole Wheat Flour1 cup White Flour1 tsp Baking Soda4 Bosc Pears, Peeled and Diced3/4 cup Toasted and Chopped Pecans (optional)1 1/4 cups Brown Sugar2 Eggs1 cup Pear Nectar (or skim milk, but the pear juice/nectar will give it more flavour)1 cup Skim Milk1/4 cup Olive Oil or Applesauce1/4 cup Brown Sugar1/4 cup Toasted and Copped Pecans
1. Preheat oven to 350.
2. Mix the 3/4 cup pecans and dry ingredients, except sugar.
3. Beat the eggs really well and mix with 1 1/4 cups brown sugar.
4. Into the eggs mix the pears, pear nectar, milk and oil/applesauce and once that's fully combined fold in with the dry ingredients.
5. Pour into a greased springform pan or a pan of equal size and sprinkle the sugar on top.
6. 30 minutes into baking sprinkle the pecan pieces on top of the cake and continue baking for another 15-20 minutes.
Cake is done when a toothpick comes out clean.
Serving Size: Makes 1 Round Springform Pan (8-10 slices)
Number of Servings: 10
Recipe submitted by SparkPeople user SOOPERTURTLE.
2. Mix the 3/4 cup pecans and dry ingredients, except sugar.
3. Beat the eggs really well and mix with 1 1/4 cups brown sugar.
4. Into the eggs mix the pears, pear nectar, milk and oil/applesauce and once that's fully combined fold in with the dry ingredients.
5. Pour into a greased springform pan or a pan of equal size and sprinkle the sugar on top.
6. 30 minutes into baking sprinkle the pecan pieces on top of the cake and continue baking for another 15-20 minutes.
Cake is done when a toothpick comes out clean.
Serving Size: Makes 1 Round Springform Pan (8-10 slices)
Number of Servings: 10
Recipe submitted by SparkPeople user SOOPERTURTLE.
Nutritional Info Amount Per Serving
- Calories: 379.6
- Total Fat: 15.5 g
- Cholesterol: 43.4 mg
- Sodium: 43.2 mg
- Total Carbs: 69.2 g
- Dietary Fiber: 3.1 g
- Protein: 6.2 g