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Low Fat Pear Walnut Coffee Cake

 
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Cake doesn't have to be always packed with calories, fat and sugar. You only need a few simple twists to make a much healthier cake that still tastes delicious.

Yield

8

servings

Prep

20

min

Cook

45

min

Ready

80

min

Trans-fat Free, Low Sodium
 

Ingredients

2 tablespoons canola oil
or grapeseeds oil
1 tablespoon applesauce
¼ cup sugar
1 largre eggs
*
½ cup sour cream
1 teaspoon vanilla extract
¼ cup all-purpose flour
¾ cup whole-wheat flour
or whole wheat pastry flour, or white whole wheat flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon butter, unsalted
cut into small pieces
1 ½ cups pears
peeled, cored, diced
*
Nut topping:
¼ cup brown sugar
*
1 teaspoon cinnamon
1 tablespoon butter
softened
½ cup walnuts
chopped

Directions

Preheat the oven to 350℉ (180℃).

Well butter and flour a 8-inch baking pan, set aside.

In a medium bowl, whisk together oil, applesauce, sugar, egg, sour cream, and vanilla extract until well blended.

In a large mixing bowl, mix the flours, baking powder, baking soda, and salt until well combined.

Rub the butter into the flour mixture until crumbly.

Pour the liquid mixture into the flour mixture, and stir until just moistened.

Stir in the pears until evenly distributed.

In a small bowl, mix together brown sugar, cinnamon, butter and walnuts until well combined.

Pour the cake batter into the prepared pan, and evenly sprinkle the nut topping over the batter.

Bake the cake for about 45 minutes or until a wooden skewer inserted into the center comes out almost clean.

Remove from the oven, let cool in the pan on a wire rack.

Cut into squares, and serve warm, at room temperature.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 21960% of calories from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 135mg 6%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 9%
Sugars g
Protein 10g
Vitamin A 4% Vitamin C 1%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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