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Gingerpear Cake
Author/Submitted by:
Servings: 16
Categories:
Cakes
/
Desserts
/
Low-Fat/Low-Cal
Ingredients:
Nonstick spray coating 2/3
c
Granulated sugar 1/2
c
Packed brown sugar 1/4
c
Cooking oil 3
Egg whites 1
c
All-purpose flour 1/4
c
Whole wheat flour 2
tb
Crystallized ginger
-- (finely chopped) 1 1/2
ts
Baking soda 1/2
ts
Ground nutmeg 2 1/2
c
Shredded unpeeled pears
-(such as Bosc or Bartlett) 8
oz
Low-fat vanilla yogurt 1
t
Crystallized ginger
-- (finely chopped)
Directions:
Spray a 6-cup fluted tube pan or a 13x9x2-inch baking pan with
nonstick coating. (If using a fluted pan, dust with all-purpose
flour.) In a mixing bowl combine the sugars, oil, and egg whites.
Stir mixture till well blended. Add the all-purpose flour, whole
wheat flour, the 2 tablespoons crystallized ginger, baking soda, and
nutmeg. Stir mixture just till moistened. (Batter will be thick.)
Stir in shredded pears. Pour batter into the prepared pan. Bake in a
350 F oven for 50 to 55 minutes for the tube pan or 25 to 30 minutes
for a 13x9x2-inch pan or till a wooden pick inserted near the center
comes out clean. (For the tube pan, cool on wire rack 15 minutes
before removing cake from pan.) Cool completely. For topping, in a
bowl combine yogurt and the 1 teaspoon crystallized ginger. Cover and
chill several hours before serving. To serve, dollop each serving
wtih the ginger-yogurt topping. Sprinkle with nutmeg, if desired.
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