Pear Cake with Pine Nuts

Randy Mayor; Lydia DeGaris-Pursell

Recipe from

Nutritional Information

Calories 252
Caloriesfromfat 28 %
Fat 7.9 g
Satfat 4 g
Monofat 2.4 g
Polyfat 0.9 g
Protein 4.2 g
Carbohydrate 41.9 g
Fiber 1.7 g
Cholesterol 43 mg
Iron 1.4 mg
Sodium 191 mg
Calcium 53 mg

Ingredients

1 1/4 cups all-purpose flour
3/4 cup sugar
1/8 teaspoon salt
1/4 cup chilled butter, cut into small pieces
2 tablespoons pine nuts, toasted
1/4 teaspoon ground cinnamon
1/3 cup fat-free sour cream
1/4 cup 1% low-fat milk
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg
Cooking spray
2 cups thinly sliced peeled pear

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, and salt in a large bowl; stir well with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Remove 1/3 cup flour mixture; place in a small bowl. Stir in pine nuts and cinnamon; set aside.

Combine the remaining flour mixture, sour cream, and the next 6 ingredients (sour cream through egg) in a large bowl. Beat with a mixer at medium speed until well blended. Pour the batter into a 9-inch round cake pan coated with cooking spray. Arrange the pear slices evenly over the batter. Sprinkle with pine nut mixture. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.

Note:

September 2001