Pear-Cornmeal Crunch Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1 1/2 cups all-purpose flour |
1 cup packed brown sugar |
1/2 cup yellow cornmeal |
1/2 cup granulated sugar |
1 tablespoon ground cinnamon |
3/4 teaspoon ground ginger |
1/4 cup stick margarine or butter |
1/4 cup chopped pecans |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup chopped pear |
1 cup fat-free sour cream |
2 teaspoons vanilla extract |
1 teaspoon grated lemon rind |
1 large egg |
1 large egg white |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 5 ingredients (flour through ginger) in a large bowl, and cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Remove 3/4 cup flour mixture, and place in a small bowl. Stir in pecans; set pecan mixture aside. Add baking powder, baking soda, and salt to remaining flour mixture, and stir in pear. Combine sour cream, vanilla, lemon rind, egg, and egg white; stir well with a whisk. Add to flour mixture, stirring just until moist. Pour cake batter into a 13 x 9-inch baking pan coated with cooking spray, and top with pecan mixture. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
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