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Pear Cake with Pine Nuts

Randy Mayor; Lydia DeGaris-Pursell
Yield 8 servings (serving size: 1 wedge)

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.