Pear-Cornmeal Crunch Cake Recipe

Name: Pear-Cornmeal Crunch Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
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 350u00b0 for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

850

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 cup packed brown sugar, 1/2 cup yellow cornmeal, 1/2 cup granulated sugar, and more.

Yes, Pear-Cornmeal Crunch Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear-Cornmeal Crunch Cake

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