Served with a dollop of light whipped topping, this cake is as good for dessert as it is for breakfast.

Kathleen Desmond Stang
Recipe by Cooking Light January 1997


Recipe Summary

16 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Combine first 5 ingredients in a bowl; beat at low speed of a mixer until well-blended. Combine flour and next 5 ingredients (flour through cloves); stir well. Gradually add flour mixture to brown sugar mixture; beat just until blended. Stir in pear and currants.

  • Pour batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack.

Nutrition Facts

157 calories; calories from fat 30%; fat 5.2g; saturated fat 1g; mono fat 1.5g; poly fat 2.3g; protein 2.5g; carbohydrates 25.8g; fiber 0.8g; cholesterol 13mg; iron 1.1mg; sodium 53mg; calcium 41mg.