Pear Cake with Pine Nuts
- Yield: 8 servings
- 1 1/4cups flour
- 3/4cup sugar
- 1/8teaspoon salt
- 1/4cup (1/2 stick) butter, chilled and cut into pieces
- 2tablespoons pine nuts, toasted
- 1/3cup fat-free sour cream
- 1/4cup reduced-fat milk
- 1teaspoon grated lemon zest
- 1teaspoon vanilla extract
- 1/2teaspoon baking soda
- 1/4teaspoon baking soda
- 1-- egg
- 2cups thinly sliced pears
- Preheat the oven to 350F
- Whisk the flour, sugar and salt in a large bowl. Cut in the butter with a pasty blender until the mixture resembles coarse cornmeal.
- Mix 1/3 cup of the flour mixture, cinnamon and pine nuts in a bowl.
- Combine the remaining flour mixture, sour cream, milk, lemon zest, vanilla, baking powder, baking soda and egg in a large mixing bowl. Beat at medium speed until blended. Pour into a 9-inch cake pan coated with nonstick cooking spray. Arrange the pear slices evenly over the batter. Sprinkle with the pine nut mixture.
- Bake for 45 minutes or until a wooden pick inserted in the center comes out clean. Remove the pan to a wire rack to cool completely.
Recipe reprinted with permission from the Dallas Junior Forum’s Tuxedos to Tailgates (Dallas Junior Forum of Richardson, Texas, 2003).