Moist Pear and Pecan Cake (low fat)
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Moist Pear and Pecan Cake (low fat) calories by ingredient
Introduction
This recipe's nutritional information is based on if you're including nuts and oil instead of applesauce. You could definitely use less sugar and omit the topping. This recipe's nutritional information is based on if you're including nuts and oil instead of applesauce. You could definitely use less sugar and omit the topping.Number of Servings: 10
Ingredients
-
1 cup Whole Wheat Flour
1 cup White Flour
1 tsp Baking Soda
4 Bosc Pears, Peeled and Diced
3/4 cup Toasted and Chopped Pecans (optional)
1 1/4 cups Brown Sugar
2 Eggs
1 cup Pear Nectar (or skim milk, but the pear juice/nectar will give it more flavour)
1 cup Skim Milk
1/4 cup Olive Oil or Applesauce
1/4 cup Brown Sugar
1/4 cup Toasted and Copped Pecans
Tips
You could definitely put a crumble or struesel topping on this cake or use apples instead of pears! This cake would work well with most fruits.
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.
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.
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