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

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Recipe Summary

Yield:
16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.
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