Pear-Cornmeal Crunch Cake

Pear-Cornmeal Crunch Cake Recipe
HOWARD L. PUCKETT

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.