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Pear-Cornmeal Crunch Cake

HOWARD L. PUCKETT
Yield 16 servings

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup yellow cornmeal
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 cup stick margarine or butter
  • 1/4 cup chopped pecans
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped pear
  • 1 cup fat-free sour cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated lemon rind
  • 1 large egg
  • 1 large egg white
  • Cooking spray

Nutrition Information

  • calories 198
  • caloriesfromfat 21 %
  • fat 4.7 g
  • satfat 2 g
  • monofat 1.8 g
  • polyfat 0.6 g
  • protein 3.4 g
  • carbohydrate 35.4 g
  • fiber 1 g
  • cholesterol 22 mg
  • iron 1.3 mg
  • sodium 196 mg
  • calcium 41 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 5 ingredients (flour through ginger) in a large bowl, and cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Remove 3/4 cup flour mixture, and place in a small bowl. Stir in pecans; set pecan mixture aside. Add baking powder, baking soda, and salt to remaining flour mixture, and stir in pear. Combine sour cream, vanilla, lemon rind, egg, and egg white; stir well with a whisk. Add to flour mixture, stirring just until moist. Pour cake batter into a 13 x 9-inch baking pan coated with cooking spray, and top with pecan mixture. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.