Maple Lemon Pear Cake Recipe
Servings: 12
Ingredients
- 1 1/2 c. Cake flour (I used bread flour)
- 1 c. Sugar (I used 1/3 c. white sugar and 1/3 c. brown sugar)
- 1 tsp Baking soda
- 1 1/2 tsp Cinnamon
- 1 tsp Grated lemon peel
- 1 1/2 c. Plain nonfat yogurt
- 1 Tbsp. Arrowroot dissolved in:
- 1/4 c. Skim lowfat milk (I used cornstarch in water)
- 1 lrg Pear, peeled, cored, minced
- 1 tsp Vanilla extract
- 1 tsp Maple extract
Directions
- I tried this cake recipe from Sarah Schlesinger's cookbook, "500 Fat-Free Recipes," and loved it. As usual, I couldn't leave well sufficient alone, so I changed the recipe slightly. BTW, I love this cookbook. It is filled with simple, delicious, fatfree recipes.
- The first thing I do with almost every recipe is to cut the sugar by one-third. You cannot taste the difference and you save a lot of calories.
- Also, if a small amount of skim lowfat milk is called for in the recipe, I usually replace it with water. This cake is only about an inch thick, so it is sort of like a thick bar cookie (just not as dense). Hope you enjoy the recipe!
- Preheat oven to 350 degrees F. Use a 9 x 13-inch pan lightly coated with nonstick spray. Sift flour, sugar, baking soda, and cinnamon into a large mixing bowl. Stir in lemon peel, yogurt, arrowroot/cornstarch mix, pear, vanilla extrach, and maple extract till well combined. Transfer cake batter to baking pan. Bake at 35 min or possibly till a wooden pick inserted in the center of the cake comes out clean. Cut into 12 pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 12 servings | |
| Calories 159 | |
| Calories from Fat 10 | 6% |
| Total Fat 1.17g | 1% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 122mg | 5% |
| Potassium 96mg | 3% |
| Total Carbs 34.71g | 9% |
| Dietary Fiber 1.0g | 3% |
| Sugars 20.14g | 13% |
| Protein 2.72g | 4% |
