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
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Maple Lemon Pear Cake
Servings: 12
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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