Whole wheat flour, non fat yogurt, egg substitute and fresh pears pack lots of nutrition in this tasty Pear Bundt Cake.
1-1/2 cup unbleached flour
1 cup whole wheat flour
1 cup brown sugar
2 teaspoons baking soda
1 cup apple/pear butter
1/2 cup plain nonfat yogurt
2 egg whites or 1/4-cup egg substitute
1 teaspoon vanilla extract
1 cup finely chopped fresh pears (about 1 medium)
1/3 cup confectioners' sugar
1 tablespoon apple or pear butter
1 tablespoon chopped walnuts
Combine the flours, brown sugar, and baking soda, and stir to mix well. Add the apple/pear butter, yogurt, egg whites or substitute, and vanilla extract, and stir to mix well. Fold in pears.
Coat a 12-cup bundt pan with nonstick spray. Spread batter evenly in pan and bake at 325-degrees for 35 to 45 minutes, or until toothpick inserted in center of cake comes out clean. Cool the cake in pan for 20 minutes Invert onto wire rack, and cool to room temperature.
To make topping, combine confectioners' sugar with the apple/pear butter. Transfer cake to serving platter, and drizzle topping over cake. Sprinkle walnuts over the glaze. Let your Pear Bundt Cake sit for at least 15 minutes before slicing and serving.
Recipe makes 10 servings.
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