Pear Cake with Cream Cheese Icing
Serves 12
A uniquely flavored cake using olive oil as the fat and Equal® as the sweetener, along with canned pears. A hint of black pepper and allspice add an interesting “bite”.
Pear Cake with Cream Cheese Icing
Ingredients
CAKE
- Cooking spray
- 1 can (15 ounces) pears in juice, undrained
- 2/3 cup buttermilk
- 1/2 cup olive oil
- 1/4 cup quartered soft pitted prunes
- 2 tablespoons reserved pear juice
- 1/2 teaspoon almond extract
- 1-3/4 cups self-rising flour
- 1/2 cup finely ground almonds OR semolina flour
- 24 packets Equal sweetener*
- 1 teaspoon ground cardamom
- 1/2 teaspoon allspice
- 1/4 teaspoon ground black pepper
CREAM CHEESE ICING
- 4 ounces reduced-fat cream cheese, softened
- 6 packets Equal sweetener**
- 2 teaspoons lemon juice
- 2 teaspoons grated lemon peel
*Substitute 1 cup Equal Spoonful for the packets.
**Substitute 1/4 cup Equal Spoonful for the packets.
Preparation
- Preheat oven to 350°F. Spray an 8-inch round cake pan with cooking spray; line with waxed paper. Set aside.
- For Cake, drain pears, reserving 2 tablespoons juice. Chop 2 pears into 1/2-inch chunks. Pour remaining pears with 2 tablespoons reserved juice, buttermilk, oil, prunes and almond extract into blender or food processor; cover. Blend until smooth.
- Combine dry ingredients in a large bowl. Pour pear mixture into flour mixture. Mix lightly just until combined. Fold in pear chunks. Spoon batter into prepared cake pan.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Let cake cool in pan 10 minutes. Remove from pan. Cool completely on wire rack.
- For Cream Cheese Icing, blend all ingredients until smooth and creamy. Frost top of cake with icing.
Nutrition Information (per serving)
- Calories: 231
- Protein: 4 g
- Carbohydrates: 24 g
- Fat: 14 g
- Cholesterol: 8 mg
- Sodium: 281 mg
Exchanges
- Fat - 2-3/4
- Starch - 1
- Fruit - 1/2
