Pear Cake with Pine Nuts

Pear Cake with Pine Nuts

A layer of sliced pears gives extra moistness and pine nuts add crunch to this light and fluffy cake made with Gold Medal® flour – perfect for an after-meal dessert.

Prep Time

30

Minutes

Total Time

2:15

Hrs:Mins

Makes

8

servings

2
tablespoons pine nuts
1 1/4
cups Gold Medal® all-purpose flour
3/4
cup sugar
1/8
teaspoon salt
1/4
cup cold butter
1/4
teaspoon ground cinnamon
1/3
cup fat-free sour cream
1/4
cup 1% low-fat milk
1
teaspoon grated lemon peel
1
teaspoon vanilla
1/2
teaspoon baking powder
1/4
teaspoon baking soda
1
egg
2
cups thinly sliced peeled pears
  1. Heat oven to 350°F. Spread pine nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool.
  2. Spray 9-inch round cake pan with cooking spray. In large bowl, mix flour, sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse meal. Remove 1/3 cup flour mixture to small bowl. Stir in cinnamon and toasted pine nuts; set aside.
  3. To remaining flour mixture in large bowl, add sour cream, milk, lemon peel, vanilla, baking powder, baking soda and egg. Beat with electric mixer on medium speed until well blended. Pour batter into cake pan. Arrange pear slices over batter. Sprinkle with reserved pine nut mixture.
  4. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack.
Makes 8 servings (1 wedge)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 290
    • Total Fat 8g
      • (Saturated Fat 4g,),
    • Sodium 170mg;
    • Total Carbohydrate 50g
      • (Dietary Fiber 3g,
    • Protein 4g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 1 Fruit;
      • 1 Other Carbohydrate;
      • 1 1/2 Fat;
      Carbohydrate Choices:
      • 3;
      *Percent Daily Values are based on a 2,000 calorie diet.