Moist Pear and Pecan Cake (low fat)

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 10
Ingredients
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
Directions
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.

Servings Per Recipe: 10
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

Member Reviews
  • JOHNMARTINMILES
    Pears and pecans? Worth a try! - 10/11/18