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Credit: HOWARD L. PUCKETT

Recipe Summary

Yield:
16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

198 calories; calories from fat 21%; fat 4.7g; saturated fat 2g; mono fat 1.8g; poly fat 0.6g; protein 3.4g; carbohydrates 35.4g; fiber 1g; cholesterol 22mg; iron 1.3mg; sodium 196mg; calcium 41mg.
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