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Randy Mayor; Lydia DeGaris-Pursell Photo by: Randy Mayor; Lydia DeGaris-Pursell

Pear Cake with Pine Nuts

Cooking Light SEPTEMBER 2001

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 252
  • Calories from fat: 28%
  • Fat: 7.9g
  • Saturated fat: 4g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 4.2g
  • Carbohydrate: 41.9g
  • Fiber: 1.7g
  • Cholesterol: 43mg
  • Iron: 1.4mg
  • Sodium: 191mg
  • Calcium: 53mg
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Pear Cake with Pine Nuts recipe

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