Ginger-Pear Cake
Ingredients
1 nonstick spray coating
2/3 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup cooking oil
3 egg whites
1 cup all-purpose flour
1/4 cup whole wheat flour
2 tbsp crystallized ginger - (finely chopp, ed)
1 1/2 tsp baking soda
1/2 tsp ground nutmeg
2 1/2 cup shredded unpeeled pears (such as bo, sc or bartlett
8 oz low-fat vanilla yogurt
1 tsp crystallized ginger - (finely chopp, ed)
Preparation
Spray a 6-cup fluted tube pan or a 13x9x2-inch baking pan with
nonstick coating. (If using a fluted pan, dust with all-purpose
flour.) In a mixing bowl combine the sugars, oil, and egg whites.
Stir mixture till well blended. Add the all-purpose flour, whole
wheat flour, the 2 tablespoons crystallized ginger, baking soda, and
nutmeg. Stir mixture just till moistened. (Batter will be thick.)
Stir in shredded pears. Pour batter into the prepared pan. Bake in a
350 F oven for 50 to 55 minutes for the tube pan or 25 to 30 minutes
for a 13x9x2-inch pan or till a wooden pick inserted near the center
comes out clean. (For the tube pan, cool on wire rack 15 minutes
before removing cake from pan.) Cool completely. For topping, in a
bowl combine yogurt and the 1 teaspoon crystallized ginger. Cover and
chill several hours before serving. To serve, dollop each serving
wtih the ginger-yogurt topping. Sprinkle with nutmeg, if desired.
Servings: 16
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