Ginger-Pear Cake

Recipe Ingredients

		Non-stick spray coating
2/3 cup	131g / 4.6oz	Granulated sugar
1/2 cup	80g / 2.8oz	Packed brown sugar
1/4 cup	59ml	Cooking oil
3		Egg whites
1 cup	62g / 2.2oz	All-purpose flour
1/4 cup	15g / 0.5oz	Whole wheat flour
2 tablespoons	30ml	Crystallized ginger - finely chopped
1 1/2 teaspoons	7.5ml	Baking soda
1/2 teaspoon	2.5ml	Ground nutmeg
2 1/2 cups	592ml	Shredded unpeeled pears
8 oz	227g	Low-fat vanilla yogurt
1 teaspoon	5ml	Crystallized ginger - finely chopped

Recipe Instructions

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 until well blended. Add the all-purpose flour, whole wheat flour, the 2 tablespoons crystallized ginger, baking soda, and nutmeg. Stir mixture just until moistened. (Batter will be thick.) Stir in shredded pears. Pour batter into the prepared pan.

Bake in a 350F oven for 50 to 55 minutes for the tube pan or 25 to 30 minutes for a 13x9x2-inch pan or until 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 with the ginger-yogurt topping.

Sprinkle with nutmeg, if desired.

Source:
Better Homes and Gardens, February 1994

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.